Scrod Veronique Recipe
Ingredients
| Butter/Margarine | 2 Tablespoon | |
| Onion flakes | 1 Tablespoon, dried | |
| Chicken broth | 3/4 Cup (16 tbs) | |
| Pepper | 1 | |
| 1 1/2 pounds scrod or sole fillets | ||
| 1 cup halved green grapes | ||
| Flour | 3 Tablespoon | |
| Milk | 3/4 Cup (16 tbs) | |
| Parsley | ||
Directions
Set Power Select at HIGH.
In oblong baking dish, heat butter, onion, broth and pepper 2 to 3 minutes.
Arrange fillets in single layer and heat, covered with wax paper, 7 to 8 minutes or until fish is done.
Arrange fillets on serving platter; cover.
Strain broth into small glass bowl; stir in grapes and flour blended with milk.
Set Power Select at MEDIUM; heat 3 1/2 to 5 minutes or until sauce is thickened, stirring twice.
Pour some sauce over fillets, sprinkle with parsley; serve remaining sauce with fillets.
In oblong baking dish, heat butter, onion, broth and pepper 2 to 3 minutes.
Arrange fillets in single layer and heat, covered with wax paper, 7 to 8 minutes or until fish is done.
Arrange fillets on serving platter; cover.
Strain broth into small glass bowl; stir in grapes and flour blended with milk.
Set Power Select at MEDIUM; heat 3 1/2 to 5 minutes or until sauce is thickened, stirring twice.
Pour some sauce over fillets, sprinkle with parsley; serve remaining sauce with fillets.
Chef
