Filets De Sole Veronique (sole With Green Grapes)

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Title: FILETS DE SOLE VERONIQUE (SOLE WITH GREEN GRAPES)
Categories: Main dish, White wine
Yield: 8 servings

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

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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