Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

2 lb Pacific Sole fillets
1 1/2 c Water
1 c Dry white wine
1 md Onion; quartered
1 Bay leaf
3 To 4 whole peppercorns
1/2 ts Salt
3 tb Butter
3 tb Flour
1 c Cream
1 tb Dry sherry
1 ts Lemon juice
1/2 ts Worcestershire sauce
Salt and pepper to taste
1 c Canned seedless grapes
-well-drained
1/4 lb Fresh mushrooms; sliced
Paprika

Rinse fish with cold water; pat dry with paper towels. In large
skillet, combine water, wine, onion, bay leaf, peppercorns and 1/2
teaspoon salt. Bring to boil; reduce heat. Add fish to liquid; cover
and simmer for 4-5 minutes, or until fish flakes easily when tested
with a fork. Drain fish, reserving cooking liquid. Transfer fish to
well-greased 12 x 8-inch glass baking dish or oven-proof platter.
Strain reserved liquid; return to skillet and boil rapidly until
reduced to 3/4 cup. Remove from heat; set aside. In small saucepan,
over medium heat, melt butter. Blend in flour. Gradually add cream
and reduced liquid. Continue cooking, stirring constantly, until
mixture thickens. Mix in sherry, lemon juice, Worcestershire sauce,
salt and pepper. Stir in grapes and mushrooms. Pour hot sauce over
fish; sprinkle with paprika. Place under preheated broiler 3-4 inches
from source of heat for 1-2 minutes, or until sauce is bubbly and
delicately browned.

Browse by categories