Fillets Of Sole With Grapes Recipe

Summary

CuisineCourse
Method

Ingredients

 Chopped green onion2 Tablespoon
 Sole fillet2 Pound
 Onion slice1 Small
 Parsley sprigs4
 Lemon1
 Water1⁄4 Cup (4 tbs)
 Dry white table wine1⁄2 Cup (8 tbs)
 Butter2 Tablespoon
 Flour2 Tablespoon
 Heavy cream1⁄2 Cup (8 tbs)
 Egg yolk1
 Seedless green grapes/8 3/4-oz canned seedless white grapes1 Cup (16 tbs)
 Salt To Taste
 Pepper To Taste

Nutrition Facts

Serving size: Complete recipe

Calories 2346 Calories from Fat 1224

% Daily Value*

Total Fat 138 g211.8%

Saturated Fat 70.3 g351.5%

Trans Fat 0 g

Cholesterol 926 mg

Sodium 3224.8 mg134.4%

Total Carbohydrates 136 g45.4%

Dietary Fiber 8.3 g33.2%

Sugars 57.8 g

Protein 127 g254.8%

Vitamin A 89.1% Vitamin C 152.9%

Calcium 41.7% Iron 23.8%

*Based on a 2000 Calorie diet

Directions

Butter a baking dish about 12 X 7 X 2 inches.
Sprinkle green onions into dish.
Split sole fillets in half lengthwise and trim so pieces are all about the same size.
You should have about 16 narrow strips.
Save the trimmings to make the stock as directed later.
Sprinkle trimmed pieces of fish with salt and pepper and roll up so they are the shape of cinnamon rolls.
Fasten each roll with a toothpick.
Set them in baking dish on top of green onions.
Refrigerate while preparing stock.
Combine fish trimmings, onion slice, parsley, lemon juice, water and wine in small saucepan.
Bring to a boil, turn down heat, cover and simmer 30 minutes.
Strain.
Pour over fish rolls.
Heat oven to 350 degrees.
Cut a piece of heavy brown paper just the right size to fit inside the baking dish.
Butter it well and lay it over the fish (don't use foil, it may discolor the fish).
Bake 15 to 20 minutes or until fish flakes easily with a fork.
Lift fish rolls out of pan with a slotted spoon.
Drain liquid from pan.
Remove toothpicks from fish, return to pan and keep warm.
Strain liquid.
Melt butter in small saucepan.
Sprinkle in flour and let bubble up.
Remove from heat and add fish cooking liquid all at once.
Stir to blend.
Return to moderate heat and cook, stirring constantly, until thickened.
Beat cream and egg yolk together and stir into sauce.
Simmer fresh green grapes in 1/4 cup boiling water 2 minutes and drain.
Or drain canned grapes.
Put grapes around fish.
Pour sauce over all.
Slip under broiler.
Brown lightly.
Serve immediately.
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