Sole in Mustard Sauce

• lbs sole fillets or 2 -6 sole fillets↗1 1⁄2 lbs
• butter↗2 ounces
• lemon↗1

  juice of, strained

• shallots↗2

  finely chopped

• dry white wine↗3 1⁄2 ounces
• heavy cream↗7 ounces
• Grey Poupon mustard↗2 tablespoons
• salt and pepper
• scallions↗6

  including green tops, sliced

Step-by-step instructions

1. 1

   Sauce: Put shallots into sauce pan with wine; Boil gently until wine has evaporated; Mix cream and mustard together and add to the shallots; Season with salt and peppier and bring to a boil; Boil over medium heat, stirring often, until mixture thickens (about 8 minutes); Cool.

2. 2

   Preheat oven to 425 O.

3. 3

   Arrange fillets crosswise, overlapping each other by about 1/2 inch in shallow oven-proff dish;.

4. 4

   Melt butter and spoon over fish;.

5. 5

   Spoon lemon juice over fish;.

6. 6

   Pour sauce over fish in a wide band down the center;.

7. 7

   Cook for 10 - 15 minutes, until fork penetrates easily.

8. 8

   Garnish with Scallions and serve.