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Filets De Sole Veronique (sole With Green Grapes)

Make Filets De Sole Veronique (sole With Green Grapes) at home with Salt, Flour, Butter Or Margarine, Ground Pepper, and Lemon Juice. Scale it up or down for the number of people at the table.

Ingredients

• 1 tsp
• 2 tbsp
• 2 tbsp
• 1/4 tsp
• 1 tbsp
• 2 tbsp
• 1/2 cup

Method (preview)

1. 1

   Sprinkle shallots in 10-inch skillet (use pyrosyran, non-stick finish, enamel or stainless (not aluminum)).

2. 2

   Sprinkle fillets with salt and pepper.

3. 3

   Fold in half; arrange in skillet.

4. 4

   Add wine, lemon juice and reserved grape liquid.

5. 5

   Heat to boiling; reduce heat.

6. 6

   Cover and simmer until fillets flake easily, 4 to 5 minutes.

7. 7

   Remove fillets with slotted spatula to ovenproof platter.

8. 8

   Keep warm while preparing sauce.

9. 9

   Add grapes to liquid in skillet. Heat to boiling; reduce heat. Simmer uncovered 3 minutes. Remove grapes with slotted spoon.

10. 10

    Heat liquid in skillet to boiling; boil until reduced to 1 cup.

11. 11

    Melt 2 tablespoons butter.

12. 12

    Stir in flour.

13. 13

    Stir flour mixture, a small amount at a time, into reduced liquid.

14. 14

    Cook over low heat, stirring constantly, until thickened.

15. 15

    Remove from heat.

16. 16

    Stir in cream.

17. 17

    Heat to boiling.

18. 18

    Add 2 tablespoons butter; stir until melted.

19. 19

    Drain excess liquid from platter if necessary.

20. 20

    Spoon sauce over fillets.

21. 21

    Set oven control to broil and/or 550'. Broil fillets just until sauce is glazed, about 3 minutes. Garnish with grapes.