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Shoe Tender Sole

Western.Chefs's picture
Ingredients
  Sole fillets 6
  Court bouillon 1 Cup (16 tbs)
  Dry white wine 1⁄2 Cup (8 tbs)
  White grapes 1 Cup (16 tbs), peeled and seeded
  Cream 1⁄2 Cup (8 tbs)
  Butter 2 Tablespoon
Directions

Flatten fillets lightly with spatula, then fold them in half.
Season with salt and pepper.
Lay side by side in a buttered pan.
Pour in Court Bouillon and white wine.
Cook gently for 10 minutes, until done.
Remove to a heated platter.
Garnish with grapes.
Keep warm.
Reduce cooking liquid over high heat to one-fourth its original volume.
Add cream.
Remove from heat.
Stir in butter.
Check seasoning.
Pour sauce over fillets and grapes.
Set under broiler to glaze sauce.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
European
Course: 
Main Dish
Ingredient: 
Fish
Interest: 
Party
Preparation Time: 
10 Minutes
Cook Time: 
20 Minutes
Ready In: 
30 Minutes
Servings: 
6

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Average: 4.1 (15 votes)