Soak lid of clay cooker. Wash and dry fillets and fold tail under. Lay in cooker, salt lightly and sprinkle with lemon juice. Pour wine and water over them, add bay leaf, onion and peppercorns, then cover. Put into cold oven, turn temperature to 425F and bake for 30 minutes or until fillets are tender. Melt 3 tb. of butter in a skillet and blend in flour. Pour off all the liquid from the sole in the oven, you will need 1 3/4 cups. Add white wine and water if not enough liquid. Now blend this liquid gradually into the flour-butter roux, stir until smooth, add cream, season to taste, and simmer for a few minutes. Scatter cooked shrimps and clams over and between fillets, pour sauce over all. Sprinkle with cheese, dot with 2 tb. butter, return to oven and bake for another 20 minutes until top is delicately browned. From Schlemmertopf recipe book. Formatted by Linda Caldwell Posted to MM-Recipes Digest V4 #103 by "Griff" on Apr 13, 1997