6 fillets of sole (4 oz. each)
1/4 c. butter
Juice of 1 lemon, strained
5 shallots, peeled
3 1/2 oz. dry white wine
7 oz. heavy cream
2 tbsp. Grey Poupon mustard
6 scallions, sliced (including green part)
Salt and pepper

Preheat oven to 425 degrees. Arrange fish fillets full-length in shallow baking dish. Melt butter and pour over fish together with lemon juice. Chop shallots fine and put into small saucepan with wine. Boil gently until the wine has evaporated. Mix cream and mustard together and add to the shallots. Season with salt and pepper and bring to a boil. Cool. Pour over fish. Sprinkle with scallions. Cook for 10 minutes.