Sole veronique

Yield: 6 servings

Measure Ingredient
3 tablespoons Butter
2 tablespoons Sliced green onions
1 pounds Sole fillets
1 teaspoon Salt
⅛ teaspoon White pepper
⅔ cup Water
⅓ cup Dry white wine
3 tablespoons Flour
¾ cup Half and half
1 cup Seedless grapes, halved

Melt 1 T butter in large skillet. Add onions and cook 1 min. Add sole fillets to skillet and sprinkle with ½ t salt and pepper. Add water and wine and bring to boil. Reduce heat, cover and simmer about 10 min. or until fish flakes easily. Carefully remove fish to a shallow casserole. Keep warm. Boil cooking liquid in skillet down to ¾ c.

Strain liquid and reserve. Melt remaining butter in skillet. REmove from heat and stir in flour and ½ t salt. Gradually stir in reserved liquid and half and half. Bring to boil over low heat, stirring constantly, and cook and stir 1 min longer. Drain off any liquid which has accumulated in casserole with fish. Pour sauce over fish and sprinkle with grapes. Bake at 400 10-15 mins or until bubbly and lightly browned.

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