* Exported from BigOven *

Filets De Sole Veronique (sole With Green Grapes)

Recipe By :
Serving Size :8
Cuisine :
Main Ingred. :
Categories :White wine Main dish

Amount Measure Ingredient -- Preparation Method
-------- ------------- --------------------------------
2 Tbsp Finely chopped shallots
1 tsp Salt
1 cup Dry white wine
1 can Seedless green grapes --16oz
2 Tbsp Flour
2 Tbsp Butter or margarine
2 lb Sole fillets --fresh or frozen
1/4 tsp Ground pepper
1 Tbsp Lemon juice
2 Tbsp Butter or margarine
1/2 cup Whipping cream

Sprinkle shallots in 10-inch skillet (use pyrosyran, non-stick finish,
enamel or stainless (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 550'. Broil fillets just until sauce is glazed, about 3 minutes.
Garnish with grapes.

--
Rec.food.recipes is moderated by Patricia D Hill at .
Only recipes and recipe requests are accepted for posting.
Please allow several days for your submission to appear.
Archives: http://www.cdkitchen.com/rfr/ http://recipes.alastra.com/