Title: Sole Veronique
Categories: Seafood
Yield: 6 Servings
| 3 | tb | Butter |
| 2 | tb | Sliced green onions |
| 1 | lb | Sole fillets |
| 1 | ts | Salt |
| 1/8 | ts | White pepper |
| 2/3 | c | Water |
| 1/3 | c | Dry white wine |
| 3 | tb | Flour |
| 3/4 | c | Half and half |
| 1 | c | Seedless grapes, halved |
Melt 1 T butter in large skillet. Add onions and cook 1 min. Add sole
fillets to skillet and sprinkle with 1/2 t salt and pepper. Add water and
wine and bring to boil. Reduce heat, cover and simmer about 10 min. or
until fish flakes easily. Carefully remove fish to a shallow casserole.
Keep warm. Boil cooking liquid in skillet down to 3/4 c. Strain liquid and
reserve. Melt remaining butter in skillet. REmove from heat and stir in
flour and 1/2 t salt. Gradually stir in reserved liquid and half and half.
Bring to boil over low heat, stirring constantly, and cook and stir 1 min
longer. Drain off any liquid which has accumulated in casserole with fish.
Pour sauce over fish and sprinkle with grapes. Bake at 400 10-15 mins or
until bubbly and lightly browned.