Filets De Sole Veronique (Sole With Green Grapes)

Recipe Ingredients

2 tablespoons	30ml	Finely chopped shallots
1 teaspoon	5ml	Salt
1 cup	237ml	Dry white wine
1		Seedless green grapes - (16oz)
2 tablespoons	30ml	Flour
2 tablespoons	30ml	Butter or margarine
2 lbs	908g / 32oz	Sole fillets - fresh or frozen
1/4 teaspoon	1.3ml	Ground pepper
1 tablespoon	15ml	Lemon juice
2 tablespoons	30ml	Butter or margarine
1/2 cup	118ml	Whipping cream

Recipe Instructions

Sprinkle shallots in 10-inch non-stick skillet (not aluminum)). Sprinkle fillets with salt and pepper. Fold in half; arrange in skillet. Add wine, lemon juice and reserved grape liquid. Heat to boiling; reduce heat. Cover and simmer until fillets flake easily, 4 to 5 minutes. Remove fillets with slotted spatula to ovenproof platter. Keep warm while preparing sauce. Add grapes to liquid in skillet. Heat to boiling; reduce heat.

Simmer uncovered 3 minutes. Remove grapes with slotted spoon. Heat liquid in skillet to boiling; boil until reduced to 1 cup. Melt 2 tablespoons butter. Stir in flour. Stir flour mixture, a small amount at a time, into reduced liquid. Cook over low heat, stirring constantly, until thickened.

Remove from heat. Stir in cream. Heat to boiling. Add 2 tablespoons butter; stir until melted. Drain excess liquid from platter if necessary. Spoon sauce over fillets. Set oven control to broil and/or 550F Broil fillets just until sauce is glazed, about 3 minutes. Garnish with grapes.

Source:
Mrs. Neil Robinson, III

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