1/2 c. dry vermouth
1/4 c. minced scallions
4 tbsp. butter
2-3 lb. fillet sole
3/4 c. crabmeat
3/4 c. sm. shrimp
3/4 c. sliced, sauteed mushrooms
1 c. cream
4-5 tbsp. flour
1 can cream of shrimp soup
1/2 c. grated Swiss cheese
1/4 c. each grated Parmesan & Swiss cheese

Poach the fish in the dry vermouth, scallions and butter mixture (it should simmer for about 3 minutes, don't overcook). Transfer the sole to a buttered baking dish. Top with the crab, shrimp and mushrooms. To the liquid in the poaching pan, add the cream of shrimp soup and 1 cup cream mixed with the flour. Heat until thickened. Season with remaining cheese. Bake at 350 degrees for 25 to 30 minutes. May be refrigerated for hours ahead of cooking.