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Filets of Sole Veronique Recipe | |
French Seafood | |
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Ingredients:
Season 6 filet of sole with salt and pepper to taste and lay them in a large, generously buttered earthenware or glass baking dish. Sprinkle them with 1 generous teaspoon lemon juice and pour in 1/2 cup dry white wine.
Directions:
Cover the dish with a buttered paper and bake the filets in a moderate Preheated 350*F. oven for 12 to 15 minutes.Pour 1 cup cream sauce** over the filets. Sprinkle with 3/4 cup seeded or seedless grapes. Place the dish under the broiler until the sauce browns and bubbles. ** Cream sauce Melt 2 tablespoons butter and add gradually 2 Tablespoons flour, stirring constantly over a low flame for 3 to 5 minutes. Add gradually 1 cup scalded milk or cream, stirring constantly to blend well. Season to taste and complete the cooking over hot but not boiling water. Serves Six
Well worth the effort. Enjoy..
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