Fillets Of Sole Veronique
|Sole fillets||7 1⁄2 Pound|
|Chopped onion||1⁄4 Cup (4 tbs)|
|Garlic||1 Clove (5 gm)|
|Dry white wine||1⁄2 Cup (8 tbs)|
|Fresh lemon juice||1 Teaspoon|
|Light cream||1⁄4 Cup (4 tbs)|
|Seedless grapes||1 Cup (16 tbs)|
"Sprinkle fillets with salt End pepper; roll up and fasten with wooden picks.
Melt butter in 10-inch skillet; add onion.
Saute until tender.
Spear garlic on wooden pick; add to onion mixture.
Pour in wine and lemon juice.
Arrange fillets in skillet.
Cover; simmer for 5 to 10 minutes or until fish flakes easily.
Remove fillet; to serving platter; keep warm.
Strain liquid in skillet; return to skillet.
Combine cream and egg yolk; stir into liquid in skillet gradually.
Sprinkle flour over mix- ture, stirring to blend.
Cook over medium heat, stir- ring constantly, until thickened and smooth.
Add grapes; cook until grapes are heated through.
Pour sauce over fillets.
Garnish with additional grape clusters if desired.
Calories 613 Calories from Fat 112
% Daily Value*
Total Fat 13 g19.4%
Saturated Fat 5.1 g25.4%
Trans Fat 0 g
Cholesterol 319.5 mg106.5%
Sodium 790 mg32.9%
Total Carbohydrates 7 g2.5%
Dietary Fiber 0.4 g1.6%
Sugars 4.7 g
Protein 108 g215.8%
Vitamin A 8.1% Vitamin C 22.9%
Calcium 12.1% Iron 13%
*Based on a 2000 Calorie diet