VOTE AT THESE COOKING WEB RINGS
FILLET OF SOLE
INGREDIENTS:
 | 2 Tbsp softened butter |
| 6 fillets about 3/4" thick |
| Salt & pepper to taste |
| 1 1/2 cups seedless green grapes, halved |
| 1/3 cup dry white wine or vermouth |
| 1/2 cup heavy cream |
| 1/2 tsp dried tarragon |
DIRECTIONS: Preheat oven to 450 F (232.22 C). Grease, with some of butter, a baking dish large enough to hold all fish in a single layer. Sprinkle with salt & pepper. In a small sauce pan combine remaining butter, grapes & wine over high heat bringing to a boil & cook for 3 minutes. Pour sauce over the fish. Bake the fish until done, about 12-15 minutes. Meanwhile bring the cream to a boil, mix in the tarragon. Let the mixture simmer over low heat until reduced by a third, about 4 minutes. Set aside. When fish is done spoon some of the baking liquid onto the hot cream & mix well. Pour over the fish & serve immediately with the grapes on top.
SERVINGS: 6 TIME: 25 minutes
FILLET OF SOLE