Preparation:
COMBINE SOLE, CHAMPAGNE, LEMON JUICE, AND CAYENNE IN A LARGE SKILLET, OVER A MEDIUM FLAME HEAT AND SHAKE PAN, UNTIL GOLDEN REMOVE TO A PLATTER WITH A SLOTTED SPOON HEAT AND STIR TO REDUCE LIQUID BY HALF REDUCE HEAT TO LOW STIR IN CREAM AND PAPRIKA SIMMER SLOWLY, WITHOUT BOILING HEAT AND STIR UNTIL THICKENED AND SMOOTH SEASON TO TASTE WITH SALT AND WHITE PEPPER POUR OVER FISH SERVE HOT |