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Sole Veronica
2 pounds Sole fillets
1-1/2 cups water
1 cup dry white wine
1 medium onion, quartered
1 bay leaf
3-4 whole peppercorns
1/2 teaspoon salt
3 tablespoons butter
3 tablespoons flour
1 cup cream
1 tablespoon dry sherry
1 teaspoon lemon juice
1/2 teaspoon Worcestershire sauce
salt and pepper to taste
1 cup well-drained canned seedless
grapes
1/4 pound fresh mushrooms, sliced
paprika
Rinse fish with cold water; pat dry with paper towels. In large skillet, combine water, wine, onion, bay leaf, peppercorns and 1/2 teaspoon salt. Bring to boil; reduce heat. Add fish to liquid; cover and simmer for 4-5 minutes, or until fish flakes easily with fork. Drain fish, reserving cooking liquid. Transfer fish to well-greased 12x8" glass baking dish or oven-proof platter. Strain reserved liquid; return to skillet and boil rapidly until reduced to 3/4 cup. Remove from heat; set aside. In small saucepan, over medium heat, melt butter. Blend in flour. Gradually add cream and reduced liquid. Continue cooking, stirring constantly until mixture thickens. Mix in sherry, lemon juice, salt and pepper, Worcestershire sauce. Stir in grapes and mushrooms. Pour hot sauce over fish; sprinkle with paprika. Place under preheated broiler 3-4 inches from heat for 1-2 minutes, or until sauce is bubbly and delicately browned. Makes 6 servings.
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