Sole Veronique

* Exported from MasterCook *

SOLE VERONIQUE

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Fish

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 lb Pacific Sole fillets
1 1/2 c Water
1 c Dry white wine
1 md Onion -- quartered
1 Bay leaf
3 To 4 whole peppercorns
1/2 ts Salt
3 tb Butter
3 tb Flour
1 c Cream
1 tb Dry sherry
1 t Lemon juice
1/2 ts Worcestershire sauce
Salt and pepper to taste
1 c Canned seedless grapes
-well-drained
1/4 lb 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
when tested with a fork. Drain fish, reserving
cooking liquid. Transfer fish to well-greased 12 x
8-inch 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, Worcestershire sauce, salt and pepper.
Stir in grapes and mushrooms. Pour hot sauce over
fish; sprinkle with paprika. Place under preheated
broiler 3-4 inches from source of heat for 1-2
minutes, or until sauce is bubbly and delicately
browned.



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