Filets De Sole Veronique (sole With Green Gra Recipe
Yield: 8 ServingsRecipe by luhu.jp
Ingredients:
2 tbsp: Finely chopped shallots,
1 tsp: Salt,
1 cup: Dry white wine,
1 can: Seedless green grapes, 16oz
2 tbsp: Flour,
2 tbsp: Butter or margarine,
2 lbs: Sole fillets, fresh or frozen
1/4 tsp: Ground pepper,
1 tbsp: Lemon juice,
2 tbsp: Butter or margarine,
1/2 cup: Whipping cream,
Directions:
Sprinkle shallots in 10-inch skillet (use pyrosyran, non-stick finish,
enamel or stainless (not aluminum)). Sprinkle fillets with salt and
pepper. Fold in half; arrange in skillet. Add wine, lemon juice and
reserved grape liquid. Heat to boiling; reduce heat. Cover and simmer
until fillets flake easily, 4 to 5 minutes. Remove fillets with
slotted spatula to ovenproof platter. Keep warm while preparing
sauce.
Add grapes to liquid in skillet. Heat to boiling; reduce heat. Simmer
uncovered 3 minutes. Remove grapes with slotted spoon.
Heat liquid in skillet to boiling; boil until reduced to 1 cup. Melt 2
tablespoons butter. Stir in flour. Stir flour mixture, a small amount
at a time, into reduced liquid. Cook over low heat, stirring
constantly, until thickened. Remove from heat. Stir in cream. Heat to
boiling. Add 2 tablespoons butter; stir until melted. Drain excess
liquid from platter if necessary. Spoon sauce over fillets.
Set oven control to broil and/or 550. Broil fillets just until sauce
is glazed, about 3 minutes. Garnish with grapes.
Source from luhu.jp
enamel or stainless (not aluminum)). Sprinkle fillets with salt and
pepper. Fold in half; arrange in skillet. Add wine, lemon juice and
reserved grape liquid. Heat to boiling; reduce heat. Cover and simmer
until fillets flake easily, 4 to 5 minutes. Remove fillets with
slotted spatula to ovenproof platter. Keep warm while preparing
sauce.
Add grapes to liquid in skillet. Heat to boiling; reduce heat. Simmer
uncovered 3 minutes. Remove grapes with slotted spoon.
Heat liquid in skillet to boiling; boil until reduced to 1 cup. Melt 2
tablespoons butter. Stir in flour. Stir flour mixture, a small amount
at a time, into reduced liquid. Cook over low heat, stirring
constantly, until thickened. Remove from heat. Stir in cream. Heat to
boiling. Add 2 tablespoons butter; stir until melted. Drain excess
liquid from platter if necessary. Spoon sauce over fillets.
Set oven control to broil and/or 550. Broil fillets just until sauce
is glazed, about 3 minutes. Garnish with grapes.
Source from luhu.jp