2 sole, filleted
2 shallots (or 2 3 slices of onion), skinned and chopped
3 button mushrooms, sliced
few sprigs of parsley
1/2 bay leaf
salt and pepper
2/3 cup (150 ml) 1/4 pt dry white wine
4 oz (100 g) white grapes
knob of butter
2 level tbsp plain flour (All purpose)
2/3 cup (150 ml) 1/4 pt water
2/3 cup (150 ml) 1/4 pt milk
a squeeze of lemon juice
2 tbsp (30 ml) single cream
2 shallots (or 2 3 slices of onion), skinned and chopped
3 button mushrooms, sliced
few sprigs of parsley
1/2 bay leaf
salt and pepper
2/3 cup (150 ml) 1/4 pt dry white wine
4 oz (100 g) white grapes
knob of butter
2 level tbsp plain flour (All purpose)
2/3 cup (150 ml) 1/4 pt water
2/3 cup (150 ml) 1/4 pt milk
a squeeze of lemon juice
2 tbsp (30 ml) single cream
method
1. Trim off the fins,'wash and wipe the fillets and lay them in a shallow ovenproof dish with the shallots, mushrooms, herbs, salt and pepper,wine and water.
2. Cover with foil or a lid and bake in the oven at 180°C (350°F) mark 4 for about 15 minutes or until tender.
3. Simmer the grapes for a few minutes in a little water or extra white wine, peel them and remove the pips.
4. Meanwhile, strain the Liquid from the fish and reduce it slightly by boiling rapidly; keep the fish warm. Melt the butter, stir in the flour and cook for 2-3 minutes.
5. Remove the pan from the heat and gradually stir in the reduced fish liquor, made up to 300 ml (1/2 pt) with milk.
6. Bring to the boil and continue to stir until the sauce thickens. Remove from the heat and stir in most of the grapes, the lemon juice and the cream. pour over the fish and serve decorated with the remaining grapes.
2. Cover with foil or a lid and bake in the oven at 180°C (350°F) mark 4 for about 15 minutes or until tender.
3. Simmer the grapes for a few minutes in a little water or extra white wine, peel them and remove the pips.
4. Meanwhile, strain the Liquid from the fish and reduce it slightly by boiling rapidly; keep the fish warm. Melt the butter, stir in the flour and cook for 2-3 minutes.
5. Remove the pan from the heat and gradually stir in the reduced fish liquor, made up to 300 ml (1/2 pt) with milk.
6. Bring to the boil and continue to stir until the sauce thickens. Remove from the heat and stir in most of the grapes, the lemon juice and the cream. pour over the fish and serve decorated with the remaining grapes.
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