100 g (4 oz) green grapes
50 g (2 oz) butter
1/2 small onion, diced
20 g (2 tbsp) breadcrumbs
salt and freshly ground pepper
1 kg (2 lb) whole sole
bay leaf
1 small onion, peeled and sliced
6 peppercorns
salt
150 ml (1/4 pt) white wine or white wine and water
25 g (1 oz) flour
30 ml (2 tbsp) single cream
watercress
50 g (2 oz) butter
1/2 small onion, diced
20 g (2 tbsp) breadcrumbs
salt and freshly ground pepper
1 kg (2 lb) whole sole
bay leaf
1 small onion, peeled and sliced
6 peppercorns
salt
150 ml (1/4 pt) white wine or white wine and water
25 g (1 oz) flour
30 ml (2 tbsp) single cream
watercress
method
1. Dip the grapes in boiling water for about 5 seconds.
2. Cut in half, remove skin and discard the seeds.
3. To make the stuffing, melt the butter and sweat the onion over a low heat for about 4 minutes.
4. Mix with breadcrumbs and about half the grapes, chopped, and the seasoning.
5. Fillet the fish and wrap them, skinned side inwards, around stuffing.
6. Lay in an ovenproof dish and add bay leaf, onion and seasonings; finally, pour on the wine.
7. Add enough fish stock to come halfway up the dish, and bake at 180°C (350°F) Gas 4.
8. When the fish is cooked, remove the fillets and keep warm.
9. Place the liquid in a saucepan and reduce to about 150 ml (1/4 pt)
10. Make veloute sauce from the remaining butter, the flour, reduced fish liquor and enough milk for 300 ml (1/2 pt) sauce.
11. Finally add the cream to the slightly cooled sauce, pour over the fish and decorate with the remaining grapes and sprigs of watercress.
12. Variation If sole is unavailable use plaice.
2. Cut in half, remove skin and discard the seeds.
3. To make the stuffing, melt the butter and sweat the onion over a low heat for about 4 minutes.
4. Mix with breadcrumbs and about half the grapes, chopped, and the seasoning.
5. Fillet the fish and wrap them, skinned side inwards, around stuffing.
6. Lay in an ovenproof dish and add bay leaf, onion and seasonings; finally, pour on the wine.
7. Add enough fish stock to come halfway up the dish, and bake at 180°C (350°F) Gas 4.
8. When the fish is cooked, remove the fillets and keep warm.
9. Place the liquid in a saucepan and reduce to about 150 ml (1/4 pt)
10. Make veloute sauce from the remaining butter, the flour, reduced fish liquor and enough milk for 300 ml (1/2 pt) sauce.
11. Finally add the cream to the slightly cooled sauce, pour over the fish and decorate with the remaining grapes and sprigs of watercress.
12. Variation If sole is unavailable use plaice.
serving amount
serves 4
rate this recipe
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