INGREDIENTS

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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