Sole With Creamy Sauce And Iced Grapes Recipe

Sole with creamy sauce and iced grapes is a little elaborate recipe for this fish but believe me when I say that it is worth it.cooked along with butter cream and parsley, this sole recipe is very creamy and has delicate flavor of chilled and iced white grapes. It turned out great for the first inspite of being a little difficult but give it a try and you will see.


Health IndexAverageCuisine
CourseMain Ingredient


 Sole1 1⁄2 Pound (1 In Number)
 Water15 Fluid Ounce
 Dry white wine5 Fluid Ounce
 Black peppercorns4
 Salt To Taste
 Onion1 Small, peeled and quartered
 Bay leaf1 Small
 Parsley stalks3
 Butter1 1⁄2 Tablespoon
 Flour3 Tablespoon
 Double cream3 Tablespoon
 Paprika To Taste
 White grapes3 Ounce, peeled, halved, seeded and chilled

Nutrition Facts

Serving size: Complete recipe

Calories 1392 Calories from Fat 446

% Daily Value*

Total Fat 50 g76.9%

Saturated Fat 13.7 g68.5%

Trans Fat 0 g

Cholesterol 375 mg125%

Sodium 958.7 mg39.9%

Total Carbohydrates 68 g22.5%

Dietary Fiber 4.8 g19.3%

Sugars 20.1 g

Protein 136 g272.2%

Vitamin A 34.7% Vitamin C 59.6%

Calcium 20% Iron 35.5%

*Based on a 2000 Calorie diet


Remove the head from the sole, then skin and fillet the fish.
Place the washed head, skin and bones (broken up) in a pan with the water, wine, peppercorns, a little salt, the onion, bayleaf and parsley stalks.
Bring slowly to the boil and simmer uncovered for 15-20 minutes or until the liquid is reduced to about 10 fluid ounces [1 1/4 cups].
Strain the stock.
Season the fillets, then fold each in half, skin side inside.
Place in a small greased, flame-proof casserole, pour on the fish stock and poach over low heat for 10-15 minutes.
Then strain off the poaching liquid and keep the fillets hot in the covered dish.
Melt the butter in a saucepan and stir in the flour.
Cook for a few minutes before adding the strained Opposite top: Herrings in Oatmeal; below: Grilled Mackerel with Gooseberry Sauce poaching liquid.
Bring the sauce to the boil slowly and simmer for 2-3 minutes, stirring all the time.
Remove the pan from the heat and stir in enough cream to give the sauce a coating consistency.
Season to taste.
Coat the fillets with the sauce and garnish with a light dusting of paprika.
Serve the sole sprinkled with the chilled grapes.