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Fillet Of Sole Veronique

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CATEGORY CUISINE TAG YIELD
Seafood, Grains, Dairy Fish 4 Servings

INGREDIENTS

1 c Dry white wine
1 1/2 c Seedless grapes
2 Fillets sole, skinned
1 c White wine sauce
1/2 c Whipping cream
1 T Curacao
Pate feuilletee

INSTRUCTIONS

From: Joel.Ehrlich@salata.com (COLLECTION)  Date: 20 Jan 1995 14:51:10
-0000  Preheat the oven to 350 degrees.  Remove the skin from the
grapes.  Marinate the grapes in the wine for an hour or more.  Drain
the  grapes, reserve the wine.  Carefully dry the fillets between paper
towels and place in a large skillet.  Cover with buttered poaching
paper and simmer until the fillets are opaque (about 10 minutes).  Keep
the fish warm and place in an oven proof baking dish. In  preparing the
white wine sauce use a fumet in place of the poultry or  veal stock.
Fold the grapes into the white wine sauce. Fold in the  whipping cream
and Curacao. Coat the fish with this mixture and run  the baking dish
under the preheated broiler until the sauce colors.  Serve at once
garnished with crescents and diamonds of egg glazed  Pate Feuilletee.
REC.FOOD.RECIPES ARCHIVES  /FISH  From rec.food.cooking archives.
Downloaded from Glen's MM Recipe  Archive, http://www.erols.com/hosey.

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