Best Sole In White Wine Sauce
|Sole fillets||8 Large|
|Lemon juice||1 Tablespoon (For Sprinkling)|
|Spring onions||4 , chopped|
|Dry white wine||300 Milliliter|
|Double cream||90 Milliliter|
|Green grapes||150 Gram, halve and deseed remainder|
|Peeled prawns||100 Gram|
Remove black skin from fish.
Place skin side uppermost and sprinkle with salt and pepper and lemon juice.
Fold each fillet into three and transfer to Slo cooker.
Add spring onions, wine and bay leaf.
Cook for the recommended time.
Remove fish, discard bay leaf and pour liquid into small pan.
Return fish to Slo cooker or put into serving dish and keep hot.
Blend the cornflour with 10ml (2 tsp) water.
Stir into the fish liquor and bring to the boil, stirring continuously until thickened.
Remove from the heat and allow to cool slightly.
Beat in the egg yolk and cream and adjust seasoning if necessary.
Stir in the grapes and prawns.
Pour over fish, replace lid and cook for further 30 minutes.