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Name: Filets De Sole Veronique (Sole with Green Gra
Prep time: 45 min
Cook time: 30 min
Total time: 45 min
Yield: 8
Cuisine: American
Ingredients: 1/4 ts Ground pepper; 1 16-oz cn green grapes Seedless; 2 lb Sole fillets fresh or frozen; 1 ts Salt; 1 c Dry white wine; 2 tb Butter or margarine; 2 tb Butter or margarine; 1/2 c Whipping cream; 1 tb Lemon juice; 2 tb shallots Finely chopped; 2 tb Flour

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INGREDIENTS

1/4 ts Ground pepper
1 16-oz cn green grapes ; Seedless
2 lb Sole fillets ; fresh or frozen
1 ts Salt
1 c Dry white wine
2 tb Butter or margarine
2 tb Butter or margarine
1/2 c Whipping cream
1 tb Lemon juice
2 tb shallots ; Finely chopped
2 tb Flour

INSTRUCTIONS

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.

NOTES

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Filets De Sole Veronique (Sole with Green Gra

1/4 ts Ground pepper
1 16-oz cn green grapes Seedless
2 lb Sole fillets fresh or frozen
1 ts Salt
1 c Dry white wine
2 tb Butter or margarine
2 tb Butter or margarine
1/2 c Whipping cream
1 tb Lemon juice
2 tb shallots Finely chopped
2 tb Flour

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.

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Nutrition

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Serving Size: 1 Serving (205g)
Recipe Makes: 8

Calories: 274
Calories from Fat: 128 (47%)

Amt Per Serving		% DV

	Total Fat 14.3g	19 %
	Saturated Fat 5g	25 %
	Monounsaturated Fat 5.1g
	Polyunsanturated Fat 3.1g
Cholesterol 71.2mg		22 %
Sodium 98.6mg		3 %
Potassium 558mg		15 %
Total Carbohydrate 13.4g		4 %
	Dietary Fiber 0.8g	3 %
	Sugars, other 12.6g
Protein 22.1g		32 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 274

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