| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains, Dairy |
|
Main dish, White wine |
8 |
Servings |
INGREDIENTS
| 2 |
T |
Finely chopped shallots |
| 1 |
t |
Salt |
| 1 |
c |
Dry white wine |
| 1 |
|
Seedless green grapes, 16oz |
| 2 |
T |
Flour |
| 2 |
T |
Butter or margarine |
| 2 |
lb |
Sole fillets, fresh or frozen |
| 1/4 |
t |
Ground pepper |
| 1 |
T |
Lemon juice |
| 2 |
T |
Butter or margarine |
| 1/2 |
c |
Whipping cream |
INSTRUCTIONS
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. From Gemini's MASSIVE MealMaster
collection at www.synapse.com/~gemini
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