| 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 |
tb |
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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