| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains, Dairy |
|
Main dish, White wine |
8 |
Servings |
INGREDIENTS
| 2 |
tb |
Finely chopped shallots |
| 1 |
ts |
Salt |
| 1 |
c |
Dry white wine |
| 1 |
cn |
Seedless green grapes(16oz) |
| 2 |
tb |
Flour |
| 2 |
tb |
Butter or margarine |
| 2 |
lb |
Sole fillets,fresh or frozen |
| 1/4 |
ts |
Ground pepper |
| 1 |
tb |
Lemon juice |
| 2 |
tb |
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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