| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains, Dairy | May 1990 | 1 | Servings | |
INGREDIENTS
| 2/3 | c | Seedless green grapes |
| 3/4 | c | Dry white wine |
| Four, 6 to 8-ounce | ||
| skinless flounder | ||
| or orange roughy | ||
| fillets | ||
| 1/3 | c | Minced fresh parsley leaves |
| 1 | T | Minced fresh thyme leaves or |
| 3/4 teaspoon | ||
| crumbleddried | ||
| 1/4 | c | Minced onion |
| 2 | T | Unsalted butter |
| 1 | T | All-purpose flour |
| 1/4 | c | Heavy cream |
| 1 | t | Fresh lemon juice |
INSTRUCTIONS
Reserve 8 of the grapes, halve the remaining grapes, and in a small saucepan let the grape halves macerate in the wine for 1 hour. Halve the fillets lengthwise, season them with salt and pepper, and sprinkle the skinned sides with the parsley and the thyme. Roll up each fillet half with 1 of the reserved grapes in the middle and secure it with a wooden pick. Stand the fish rolls up in a saucepan just large enough to hold them in one layer without crowding them. Transfer the macerated grapes with a slotted spoon to a small bowl, bring the wine to a boil, and pour it over the fish rolls. Cook the fish rolls, covered, at a bare simmer for 10 to 15 minutes, or until they just flake. Transfer the fish rolls with a slotted spoon to a plate, reserving the cooking liquid, and keep them warm, covered. In a small saucepan cook the onion in the butter over moderate heat, stirring, for 5 minutes, stir in the flour, and cook the roux over moderately low heat, stirring, for 3 minutes. Remove the pan from the heat and strain the reserved cooking liquid through a fine sieve into the pan. Add the cream, the macerated grapes, the lemon juice, and salt and pepper to taste and boil the sauce, stirring for 3 minutes. Pour off any liquid that has accumulated on the plate, divide the fish rolls among 4 heated plates, and spoon the sauce over them. Serves 4. Gourmet May 1990 Converted by MC_Buster. Converted by MM_Buster v2.0l.
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