Recipe courtesy of Greg Morton

Fillet of Sole Veronique Sauteed with Grapes, Champagne and Cream

  • Level: Easy
  • Yield: 2 servings
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Clarified butter

2 (4 to 6 ounce) fillets grey sole or yellowtail flounder

Flour for dredging seasoned with salt and pepper

20 sliced white grapes

1 bottle good champagne

1/2 pint heavy cream


  1. Preheat a nonstick skillet to medium high heat and coat bottom with clarified butter. Lightly dredge fish fillets in seasoned flour and place in pan. Saute quickly 2 to 3 minutes on each side and transfer to a warm dinner plate. Add grapes and deglaze pan with champagne, cook for 2 minutes and drizzle in cream to desired consistency, pour over fish. Serve with steamed red potatoes with chives and a fresh steamed green vegetable. Serve the balance of champagne with dinner.
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