Recipe courtesy of Greg Morton
Fillet of Sole Veronique Sauteed with Grapes, Champagne and Cream
- Level: Easy
- Yield: 2 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 2 servings
- Calories
- 1778
- Total Fat
- 150
- Saturated Fat
- 92
- Carbohydrates
- 27
- Dietary Fiber
- 1
- Sugar
- 15
- Protein
- 22
- Cholesterol
- 492
- Sodium
- 487
Ingredients
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
Directions
- 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.