Sole Véronique

Ingredients :

• 750g sole or flounder fillets, skinned
• 2 shallots, chopped
• 1 sprig parsley
• 1 bay leaf
• ¾ cup dry white wine
• 1 tbsp lemon juice
• salt and pepper to taste
• 15g butter
• 2 tbsp plain flour
• 5 tbsp milk
• 1 tbsp cream
• 185g grapes, halved, seeded and skinned

Preparation and Cooking Instructions

1. Fold the fillets in half and arrange in a buttered ovenproof dish. Sprinkle with the shallots, parsley, bay leaf, wine, lemon juice, and salt and pepper to taste. Add just enough water to cover the fish.
2. Cook in a preheated moderate oven, 180°C, for 15-20 minutes until tender. Transfer the fillets to a warmed serving dish, using a slotted spoon. Keep warm. Strain the stock.
3. Melt the butter in a pan, stir in the flour and cook for 1 minute. Gradually stir in the stock and enough milk to make a smooth pouring sauce. Adjust the seasoning and stir in the cream and grapes. Spoon over the fish and serve immediately.