Fillet of sole with grapes
1 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 3 | pounds | Fillet of sole |
| 2 | cups | Milk |
| ½ | cup | Butter |
| 2 | cups | Fresh grapes |
| ½ | cup | Flour |
| 1 | teaspoon | Salt |
| ⅛ | teaspoon | White pepper |
| ½ | teaspoon | Celery salt |
| ½ | cup | Buttered bread crumbs |
| Parmesan cheese | ||
Directions
Cover sole with milk; cook over low heat 5 minutes. Drain, reserving milk. Melt ¼ cup butter. Place grapes in casserole dish. Place sole over grape layer. Melt remaining butter: blend in flour. Add reserved milk, stirring constantly, over low heat until thick. Add salt, white pepper & celery salt; pour over fish in casserole. Top with buttered bread crumbs & Parmesan cheese. Bake, uncovered, in 400 oven for 30 minutes or until hot & bubbly.
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