Recipe - Filets De Sole Veronique (Sole With Green Gra

2 tablespoon Finely chopped shallots
1 teaspoon Salt
1 cup Dry white wine
1 cn Seedless green grapes(16oz)
2 tablespoon Flour
2 tablespoon Butter or margarine
2 pound Sole fillets,fresh or frozen
One fourth teaspoon Ground pepper
1 tablespoon Lemon juice
2 tablespoon Butter or margarine
One half cup Whipping cream

Sprinkle shallots in 10inch skillet (use pyrosyran, nonstick finish,
enamel or stainless (not aluminum)). Sprinkle fillets with salt and pepper.
Fold in half; arrange in skillet. Add wine, lemon juice and reserved grape
liquid. Heat to boiling; reduce heat. Cover and simmer until fillets flake
easily, 4 to 5 minutes. Remove fillets with slotted spatula to ovenproof
platter. Keep warm while preparing sauce.
Add grapes to liquid in skillet. Heat to boiling; reduce heat. Simmer
uncovered 3 minutes. Remove grapes with slotted spoon.
Heat liquid in skillet to boiling; boil until reduced to 1 cup. Melt 2
tablespoons butter. Stir in flour. Stir flour mixture, a small amount at a
time, into reduced liquid. Cook over low heat, stirring constantly, until
thickened. Remove from heat. Stir in cream. Heat to boiling. Add 2
tablespoons butter; stir until melted. Drain excess liquid from platter if
necessary. Spoon sauce over fillets.
Set oven control to broil and/or 550'. Broil fillets just until sauce is
glazed, about 3 minutes. Garnish with grapes.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini