Fillet of sole veronique
4 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | cup | Dry white wine |
| 1½ | cup | Seedless grapes |
| 2 | Fillets sole; skinned | |
| 1 | cup | White wine sauce |
| ½ | cup | Whipping cream |
| 1 | tablespoon | Curacao |
| Pate feuilletee | ||
Directions
From: Joel.Ehrlich@... (COLLECTION) Date: 20 Jan 1995 14:51:10 -0000 Preheat the oven to 350 degrees. Remove the skin from the grapes. Marinate the grapes in the wine for an hour or more. Drain the grapes, reserve the wine. Carefully dry the fillets between paper towels and place in a large skillet. Cover with buttered poaching paper and simmer until the fillets are opaque (about 10 minutes). Keep the fish warm and place in an oven proof baking dish. In preparing the white wine sauce use a fumet in place of the poultry or veal stock. Fold the grapes into the white wine sauce.
Fold in the whipping cream and Curacao. Coat the fish with this mixture and run the baking dish under the preheated broiler until the sauce colors.
Serve at once garnished with crescents and diamonds of egg glazed Pate Feuilletee.
REC.FOOD.RECIPES ARCHIVES
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From rec.food.cooking archives. Downloaded from Glen's MM Recipe Archive, .
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