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Lemon Sole with Grapes

Lemon Sole

recipes for lemon sole with Grapes

  • 1 whole lemon sole or silver dory, filleted and skinned
  • 2 tbsp (30 ml) butter or margarine
  • ¼ cup (60 ml) green onions, chopped
  • 1 bouquet garnish
  • 1 cup (250 ml) fish stock (see note)
  • salt and white pepper to taste
  • ¼ lb (110 g) green grapes
  • 1 tbsp (15 ml) calvados or brandy
  • 2 tsp (10 ml) flour
  • ¼ cup (60 ml) dry white wine
  • ¼ cup (60 ml) cream

how to cook lemon sole

  1. Check fish fillets for bones. Roll up fillets, starting with tail end. Secure with kitchen string.
  2. Melt half of butter in a heavy-based frying pan with a lid. Add green onions, reserving 2 tbsp (30 ml). Fry over low heat until soft.
  3. Add bouquet garnish, fish stock and fish. season. Simmer, covered, for 5 to 10 minutes or until the fish flakes when tasted.
  4. While fish is cooking, soak grapes in calvados for 15 minutes.
  5. When fish is cooked, drain, remove string and keep warm on a serving dish. Strain cooking liquid, reserving ½ cup (125 ml).
  6. In a clean pan, melt remaining butter. Saute remaining green onions until soft. Add flour. Cook, stirring, for 1 minute. Gradually add wine off the heat. Return to heat. Simmer until reduced by a quarter.
  7. Add reserved stock. Bring to a boil, then simmer for 5 minutes. Taste and adjust seasoning.
  8. Stir in cream and grapes. Heat through gently. Pour over fish.

NOTE: Prepare fish stock by covering fish heads and bones with water. Add some chopped vegetables and a few peppercorns. Simmer for 20 minutes. Strin and use immediatelly. Do not store.

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