Fillet Of Sole Veronique Recipe
Ingredients
| 4 fillets of sole (1 pound) | ||
| Salt | 1 Teaspoon | |
| Pepper white | 1/4 Teaspoon | |
| 2 tablespoons special margarine | ||
| Dry white wine | 1/2 Cup (16 tbs) | |
| Lemon juice | 1 Tablespoon | |
| Flour | 1 Tablespoon | |
| Skim milk | 3/4 Cup (16 tbs) | |
| Seedless green grapes | 1/4 Cup (16 tbs) | |
Directions
Wash and dry the fish; season with 1/2 teaspoon salt and the pepper.
Melt 1 tablespoon margarine in a glass or pottery baking dish.
Arrange the fillets in it.
Add the wine and lemon juice.
Cover the fish with a piece of aluminum foil.
Bake in a 350° oven 15 minutes or until fish flakes easily when tested with a fork.
Melt the remaining margarine in a saucepan.
Blend in the flour and remaining salt.
Add the milk, stirring steadily to the boiling point.
Cook over low heat 5 minutes.
Sprinkle the grapes around the fish and pour the sauce over all.
Place under the broiler until delicately browned.
Melt 1 tablespoon margarine in a glass or pottery baking dish.
Arrange the fillets in it.
Add the wine and lemon juice.
Cover the fish with a piece of aluminum foil.
Bake in a 350° oven 15 minutes or until fish flakes easily when tested with a fork.
Melt the remaining margarine in a saucepan.
Blend in the flour and remaining salt.
Add the milk, stirring steadily to the boiling point.
Cook over low heat 5 minutes.
Sprinkle the grapes around the fish and pour the sauce over all.
Place under the broiler until delicately browned.
Chef
