Fillet of Sole Veronique Sauteed with Grapes, Champagne and Cream

• 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.
2. Lightly dredge fish fillets in seasoned flour and place in pan.
3. Saute quickly 2 to 3 minutes on each side and transfer to a warm dinner plate.
4. Add grapes and deglaze pan with champagne, cook for 2 minutes and drizzle in cream to desired consistency, pour over fish.
5. Serve with steamed red potatoes with chives and a fresh steamed green vegetable.
6. Serve the balance of champagne with dinner.

butter, flour, white grapes, champagne, heavy cream

Taken from www.foodnetwork.com/recipes/fillet-of-sole-veronique-sauteed-with-grapes-champagne-and-cream.html (may not work)