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Sole With Grapes

the.instructor's picture
  Fillet sole 1 1⁄2 Pound (6 Medium Size)
  Flour 1 Cup (16 tbs)
  Nutmeg 2 Pinch
  Salt To Taste
  Butter 2 Tablespoon
  Thomson seedless grapes 1 Cup (16 tbs)
  Whipping cream 1⁄2 Cup (8 tbs)

Coat sole fillets with flour and shake off the excess.
Sprinkle each fillet lightly with ground nutmeg and salt.
Melt 2 tablespoons butter in a wide frying pan over moderately high heat, and cook the fillets until a rich golden color on each side.
Do not crowd pan€”cook fillets in sequence, if necessary.
Add 1 more tablespoon butter, if required.
Transfer fillets to a warm dish; keep hot.
Add grapes to pan and swirl about over high heat just until grapes are warm and a brighter green.
Pour over the fish.
Then stir the cream into pan and boil over highest heat, stirring, until a light golden color; drizzle over fish.

Recipe Summary

Side Dish

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