Sole veronique
6 servings
Ingredients
| Quantity | 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 |
Directions
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.