Sole With Creamy Sauce And Iced Grapes
|Sole||1 1⁄2 Pound (1 In Number)|
|Water||15 Fluid Ounce|
|Dry white wine||5 Fluid Ounce|
|Onion||1 Small, peeled and quartered|
|Bay leaf||1 Small|
|Butter||1 1⁄2 Tablespoon|
|Double cream||3 Tablespoon|
|White grapes||3 Ounce, peeled, halved, seeded and chilled|
Remove the head from the sole, then skin and fillet the fish.
Place the washed head, skin and bones (broken up) in a pan with the water, wine, peppercorns, a little salt, the onion, bayleaf and parsley stalks.
Bring slowly to the boil and simmer uncovered for 15-20 minutes or until the liquid is reduced to about 10 fluid ounces [1 1/4 cups].
Strain the stock.
Season the fillets, then fold each in half, skin side inside.
Place in a small greased, flame-proof casserole, pour on the fish stock and poach over low heat for 10-15 minutes.
Then strain off the poaching liquid and keep the fillets hot in the covered dish.
Melt the butter in a saucepan and stir in the flour.
Cook for a few minutes before adding the strained Opposite top: Herrings in Oatmeal; below: Grilled Mackerel with Gooseberry Sauce poaching liquid.
Bring the sauce to the boil slowly and simmer for 2-3 minutes, stirring all the time.
Remove the pan from the heat and stir in enough cream to give the sauce a coating consistency.
Season to taste.
Coat the fillets with the sauce and garnish with a light dusting of paprika.
Serve the sole sprinkled with the chilled grapes.