Sole Veronique

• 4 (1 1/4 lb.) sole or flounder, perch or trout
• 1 tsp. salt
• pepper
• 2 Tbsp. butter
• 4 shallots, chopped
• 3 c. dry white wine
• Cream Sauce
• 1/4 c. whipped cream
• 1 c. skinned seedless green grapes

1. Sprinkle fish with salt and pepper; place in a large skillet with butter, shallots and wine.
2. Bring to a boil and reduce heat. Cover and cook 20 to 30 minutes.
3. Remove fish to a heatproof serving dish.
4. Keep warm.
5. Continue cooking liquid in skillet on high heat, uncovered, until reduced to about 1/2 cup.
6. Remove from heat and, if desired, strain.
7. Add to Cream Sauce and check seasoning.
8. Fold in whipped cream.
9. Place grapes around fish and pour sauce over all.
10. Place under broiler until browned, about 2 minutes.
11. Makes 4 servings.

flounder, salt, pepper, butter, shallots, white wine, cream sauce, whipped cream, green grapes

Taken from www.cookbooks.com/Recipe-Details.aspx?id=245630 (may not work)