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.