Fillets Of Sole Flounder With Grapes, Almonds And Prawns Shrimp
|Green grapes||12 Large|
|Toasted flaked almonds||3 Ounce, or slivered (3/4 Cup, 75 Gram)|
|Prawns||8 Large (Shrimp)|
|Canned consomme||1⁄4 Pint (2/3 Cup, 150 Milliliter)|
|Sherry||15 Milliliter (1 Tablespoon)|
|Sole fillets||4 , skinned (Flounder)|
|Butter||1 Teaspoon (Leveled) (Little Required)|
Halve the grapes and remove the pips (seeds). Put them in a dish with the flaked (slivered) almonds, prawns (shrimp), consomme and sherry and cook for 2—3 minutes, until hot through. Keep warm.
Lay the plaice (flounder) fillets in a buttered dish and dot with butter. Cover with vented cling film (plastic wrap) and cook for 2—3 minutes, turning once, until cooked through.
Put the fillets on 4 heated plates and spoon the sauce around them.