Herbed Fish Rolls in White Wine with Grapes

Ready in 1 hour
5 avg, 1 review(s) 100% would make again

Top-ranked recipe named "Herbed Fish Rolls in White Wine with Grapes"

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Try this Herbed Fish Rolls in White Wine with Grapes recipe, or contribute your own. "Cream" and "May 1990" are two of the tags cooks chose for Herbed Fish Rolls in White Wine with Grapes.

"This is a lovely dish! The wine grape sauce is just perfect for the herbed orange roughy. I will certainly be having this again. Especialy if I want to impress."

- little_fieldmouse

Ingredients

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2 tb Unsalted butter
1/3 c fresh parsley leaves; Minced
1 ts Fresh Lemon Juice
1 tb fresh thyme leaves; Minced, or crumbled dried thyme
1/4 c Heavy cream
3/4 c Dry white wine
4 6-oz fillets flounder, skinless; or orange roughy
1/4 c Onion; minced
1 tb All-purpose flour
2/3 c green grapes; Seedless

Original recipe makes 1

Servings  

Preparation

Reserve 8 of the grapes, halve the remaining grapes, and in a small saucepan let the grape halves macerate in the wine for 1 hour. Halve the fillets lengthwise, season them with salt and pepper, and sprinkle the skinned sides with the parsley and the thyme. Roll up each fillet half with 1 of the reserved grapes in the middle and secure it with a wooden pick. Stand the fish rolls up in a saucepan just large enough to hold them in one layer without crowding them. Transfer the macerated grapes with a slotted spoon to a small bowl, bring the wine to a boil, and pour it over the fish rolls. Cook the fish rolls, covered, at a bare simmer for 10 to 15 minutes, or until they just flake. Transfer the fish rolls with a slotted spoon to a plate, reserving the cooking liquid, and keep them warm, covered. In a small saucepan cook the onion in the butter over moderate heat, stirring, for 5 minutes, stir in the flour, and cook the roux over moderately low heat, stirring, for 3 minutes. Remove the pan from the heat and strain the reserved cooking liquid through a fine sieve into the pan. Add the cream, the macerated grapes, the lemon juice, and salt and pepper to taste and boil the sauce, stirring for 3 minutes. Pour off any liquid that has accumulated on the plate, divide the fish rolls among 4 heated plates, and spoon the sauce over them. Serves 4. Gourmet May 1990

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This is a lovely dish! The wine grape sauce is just perfect for the herbed orange roughy. I will certainly be having this again. Especialy if I want to impress.
little_fieldmouse 6 years ago
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