Filets De Sole Veronique (Sole with Green Grapes)

Directions

Sprinkle shallots in 10-inch skillet (use pyrosyran, non-stick finish, enamel or stainless (not aluminum)).

Sprinkle fillets with salt and pepper.

Fold in half; arrange in skillet. Add wine, lemon juice and reserved grape liquid.

Heat to boiling; reduce heat. Cover and simmer until fillets flake easily, 4 to 5 minutes.

Remove fillets with slotted spatula to ovenproof platter.

Keep warm while preparing sauce.

Add grapes to liquid in skillet.

Heat to boiling; reduce heat.

Simmer uncovered 3 minutes.

Remove grapes with slotted spoon.

Heat liquid in skillet to boiling; boil until reduced to 1 cup.

Melt 2 tablespoons butter.

Stir in flour. Stir flour mixture, a small amount at a time, into reduced liquid.

Cook over low heat, stirring constantly, until thickened.

Remove from heat. Stir in cream.

Heat to boiling.

Add 2 tablespoons butter; stir until melted. Drain excess liquid from platter if necessary.

Spoon sauce over fillets.

Set oven control to broil and/or 550'.

Broil fillets just until sauce is glazed, about 3 minutes.

Garnish with grapes.