1 tsp butter, softened, plus 4 T ½ c finely chopped onions
butter, cut into ¼-inch bits 2 T flour
6 six-ounce sole fillets, skinned, 1 c light cream or ½ c heavy
or substitute 6 six-ounce fillets cream combined with ½ c milk
of flounder or other firm, white- 1 c freshly grated sharp cheddar
fleshed fish cheese
1 tsp salt 1 tsp strained fresh lemon
¼ tsp ground white pepper juice
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Preheat the oven to 350°. With a pastry brush, spread the teaspoon of
softened butter evenly over the bottom and sides of a shallow baking and
serving dish about 10 inches in diameter.Pat the fillets completely dry with paper towels and sprinkle them evenly with ½ tsp of the salt and 1/8 teaspoon of the pepper. Starting at the narrower tapered end, roll each fillet lengthwise into a thick cylinder and stand the fillets side by side in the buttered dish.
In a heavy 8- to 10-inch skillet, melt 2 tablespoons of butter bits over moderate heat. When the foam begins to subside, add the onions and, stirring frequently, cook for about 5 minutes until they are soft and translucent but not brown. Stir in the flour and blend well. Then, stirring the mixture constantly with a wire whisk, pour in the light cream or the combined heavy cream and milk in a slow, thin stream and cook over high heat until the sauce comes to a boil, thickens heavily and is smooth. Add ¾ cup of the grated cheese and, when it has melted completely, slowly stir in the lemon juice and the remaining ½ teaspoon of salt and 1/8 teaspoon of pepper.
Taste for seasoning, pour the sauce over the fish fillets and dot the top with 1 tablespoon of the butter bits. Bake in the middle of the oven for 20 minutes. Then sprinkle the remaining ¼ cup of grated cheese and the tablespoon of butter bits over the fish and slide the dish under the broiler for about 30 seconds until the top is lightly browned. Serve at once. Serves 6.
