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.