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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