Sole with ginger ale and cream sauce..sounds odd but this is a truly wonderful RECIPE

For light sauces that call for champagne..ginger ale is a good substitute.

Serves4

*Pacific sole is a small fish so for this recipe allow 2 fillets per person if using.
If using the larger,Dover Sole or Lemon sole allow 1 fillet per person.

1 cup dry ginger ale
2tbsp butter
1/2 cup finely minced onion
1 bay leaf
1/2 cup sliced mushrooms
1/2 cup minced parsley
1/2 cup heavy cream

*4-8 fillets of sole (see above)
2tsp sea salt
1 tsp ground black pepper
4tbsp grated Cheddar, Parmesan or Jack cheese

PREHEAT OVEN 375F

Butter well a shallow ovenproof dish

Combine the ginger ale, butter, onion, bay leaf, mushrooms in a pan. Gently bring to boil, reduce and cook on gentle heat until it is reduced by half.
Add the cream and parsley and remove the bay leaf.
Set aside.

Dip the fillets in salted water & soak for 2 mins.
remove from water, and pat dry with paper towel.

Season each fillet with salt and pepper.
Add half the sauce into bottom of casserole and top with the fish fillets.
Pour remaining sauce over the fish and sprinkle with cheese.
Bake in dish, middle oven on a lined cookie sheet for 25 mins or until the top is golden browned.

Remove from oven and serve immediately with mashed potatoes or steamed rice and steamed vegetables


Variations:
In place of ginger ale, DO use champagne in same amount.
Also use Plaice or Turbot, Flounder, Cod, Hake, fillets instead of Sole.