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Gourmet Sole Veronique

Chef.at.Home's picture
Ingredients
  Condensed chicken broth 1 Can (10 oz)
  Water 120 Milliliter (1 Soup Can)
  Salt 1⁄8 Teaspoon
  White pepper 1 Dash
  Bouquet garni 1⁄8 Teaspoon (For Fish)
  Seedless green grapes 12 , halved
  Frozen sole fillets/Frozen flounder fillets 1 Pound, thawed (1 Package)
  Butter/Margarine 1⁄4 Cup (4 tbs)
  All purpose flour 1⁄4 Cup (4 tbs)
  Dry white wine 2 Tablespoon
Directions

1. Combine chicken broth, water, salt, pepper, bouquet garni and the grapes in a large skillet; bring to boiling.
2. Separate the fillets; place in pan; cover. Simmer 5 to 8 minutes.
3. Lift the fillets from liquid with a pancake turner; place in a shallow baking dish. Pour liquid into a 2-cup measure; add water, if necessary, to make 2 cups.
4. Melt butter or margarine in a medium-size saucepan; stir in the flour. Cook slowly, stirring constantly, until bubbly. Stir in the 2 cups liquid; continue cooking and stirring until the sauce thickens and bubbles for 3 minutes. Stir in wine; pour over fish.
5. Bake in moderate oven (350°) for 25 minutes.

Recipe Summary

Cuisine: 
French
Course: 
Main Dish
Method: 
Baked
Ingredient: 
Fish
Interest: 
Gourmet
Cook Time: 
40 Minutes

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