200 g (8 oz) puff pastry
4 fillets of sole
1/2 litre (1 pint) milk
2 tablespoons butter
salt and white pepper
2 tbsp plain flour (All purpose)
125 ml (1/4 pint) cream
175 g (6 oz) white grapes, skinned and depipped
4 fillets of sole
1/2 litre (1 pint) milk
2 tablespoons butter
salt and white pepper
2 tbsp plain flour (All purpose)
125 ml (1/4 pint) cream
175 g (6 oz) white grapes, skinned and depipped
method
1. Poach the fish in the milk until tender.
2. Drain the fillets and place in the bottom of a deep buttered pie dish, reserving the milk.
3. Melt the butter, stir in the flour and use the milk in which the fish was poached to make a white sauce.
4. Season and stir in the cream.
5. Arrange the peeled grapes over the fish and pour the sauce on top.
6. Make a lid of puff pastry and cover the pie.
7. Glaze the pastry lid and bake the pie in a hot oven (200°C, 425°F, mark 7) for 20 minutes until the pastry is puffed and golden.
2. Drain the fillets and place in the bottom of a deep buttered pie dish, reserving the milk.
3. Melt the butter, stir in the flour and use the milk in which the fish was poached to make a white sauce.
4. Season and stir in the cream.
5. Arrange the peeled grapes over the fish and pour the sauce on top.
6. Make a lid of puff pastry and cover the pie.
7. Glaze the pastry lid and bake the pie in a hot oven (200°C, 425°F, mark 7) for 20 minutes until the pastry is puffed and golden.
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