Lemon Sole In A Wine Sauce
This delectable recipe features tender fillets of white fish enveloped in a luxurious white wine and grape sauce. Baked to perfection with a hint of thyme, the fish is then topped with a creamy, velvety sauce that ties together all the flavors beautifully. With the sweet burst of grapes and tangy lemon accents, every bite is a harmonious blend of savory and sweet notes. A delightful dish that brings a touch of elegance to any mealtime gathering.
— Constant Cookbook
Ingredients
- 4 large or 8 smaller fillets of sole, whiting or any other white fish
- Salt and pepper
- Thyme
- 2 tablespoons butter
- 2 cups white wine
- 1 tablespoon flour
- 1/4 pint milk
- 3 tablespoons cream
- 1 cup green seeded grapes
- 1 lemon
Instructions
- GrapesRoll or fold the fillets of fish, put into a greased baking dish and season with salt and pepper and a sprinkle of thyme.
- Pour over half the'butter and the wine.
- Add the grapes, cover and cook in a moderate oven 350ÃÂÃÂÃÂÃÂÃÂÃÂÃÂÃÂÃÂÃÂÃÂÃÂÃÂÃÂÃÂðF (180ÃÂÃÂÃÂÃÂÃÂÃÂÃÂÃÂÃÂÃÂÃÂÃÂÃÂÃÂÃÂðC) for about 20 minutes.
- Meanwhile heat the remainder of the butter in a saucepan, stir in the flour and continue stirring over a low heat for 3 minutes.
- Add the milk and bring to the boil and stir until the sauce thickens.
- Lift the fish onto a hot plate and strain the remaining liquid from the fish into the sauce. Stir in the cream and heat again without boiling. Pour over the baked fish.
- Serve and garnish with sliced lemon and some grapes (optional).
Yield
Serves 4
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