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Fillets Of Sole Veronique

Ingredients
  Sole fillets 7 1⁄2 Pound
  Salt 1 Teaspoon
  Pepper 1⁄8 Teaspoon
  Butter 1 Tablespoon
  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)
  Egg yolk 1
  Flour 1 Teaspoon
  Seedless grapes 1 Cup (16 tbs)
Directions

"Sprinkle fillets with salt End pepper; roll up and fasten with wooden picks.
Set aside.
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.
Discard garlic.
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.
"

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
American
Course: 
Side Dish
Method: 
Boiled
Interest: 
Party, Healthy
Servings: 
6

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Average: 4.2 (13 votes)

1 Comment

Tom C.'s picture
Excellent recipe, I use a seafood bread stuffing in the fillets. Thank you so much, everyone loved them~T