Sole With Grapes And Fish Recipe
Summary
Ingredients
| 4 sole fillets,thawed if frozen | ||
| Salt | To Taste | |
| Pepper | 1 | |
| Fish stock | 2 Tablespoon | |
| Dry white wine | 3/4 Cup (16 tbs) | |
| Butter | 1/4 Cup (16 tbs) | |
| All purpose flour | 4 Tablespoon | |
| Creme fraiche | 3/4 Cup (16 tbs) | |
| Egg yolks | 2 | |
| 3 tbsp white port | ||
| 1/2 lb large white seedless grapes, peeled | ||
Directions
Rinse the sole fillets under plenty of cold running water and pat dry on kitchen paper.
Season with salt and pepper, and roll each fillet up, skin side outward, starting with the thick end and finishing with the tail.
Stir the fish bouillon (stock) powder into the white wine.
Butter a large round Pyrex dish with 1/2-1 tablespoon of the butter.
Put the fish rolls in the dish and pour over the white wine and bouillon (stock) mixture.
Cover and microwave on HIGH for 6 minutes.
After 4 minutes of cooking, move the fish from the center to the outside of the dish and vice versa.
When the fish is ready, remove from the dish with two spat ulas and put in a serving dish.
Cover with aluminum (aluminium) foil to keep warm.
Put the remaining butter in a bowl to melt in the microwave oven for 1 minute on HIGH.
Stir in the flour, gradually add the cooking liquid from the fish and the sour cream (creme fraiche).
Microwave on HIGH for 3 minutes, beating with a hand whisk after every minute.
Mix the egg yolks and port together and add to the sauce, stirring vigorously.
Add the peeled grapes.
Microwave for 1 minute on HIGH.
Stir carefully.
Taste and adjust seasoning.
Pour the sauce over the sole fillets
Season with salt and pepper, and roll each fillet up, skin side outward, starting with the thick end and finishing with the tail.
Stir the fish bouillon (stock) powder into the white wine.
Butter a large round Pyrex dish with 1/2-1 tablespoon of the butter.
Put the fish rolls in the dish and pour over the white wine and bouillon (stock) mixture.
Cover and microwave on HIGH for 6 minutes.
After 4 minutes of cooking, move the fish from the center to the outside of the dish and vice versa.
When the fish is ready, remove from the dish with two spat ulas and put in a serving dish.
Cover with aluminum (aluminium) foil to keep warm.
Put the remaining butter in a bowl to melt in the microwave oven for 1 minute on HIGH.
Stir in the flour, gradually add the cooking liquid from the fish and the sour cream (creme fraiche).
Microwave on HIGH for 3 minutes, beating with a hand whisk after every minute.
Mix the egg yolks and port together and add to the sauce, stirring vigorously.
Add the peeled grapes.
Microwave for 1 minute on HIGH.
Stir carefully.
Taste and adjust seasoning.
Pour the sauce over the sole fillets
Chef
