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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> UK >> English

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Cut fillets into 3-4 ounce pieces, fold in half and season with salt and pepper. | 2. Place in buttered flameproof baking dish. Add onion, parsley, lemon juice, wine and water. | 3. Cover dish and heat on medium heat to a boil. Lower heat and simmer 6 to 8 minutes, or just until the fish flakes easily. | 4. Transfer fillets into to flameproof serving platter with a slotted pancake turner and keep warm. | 5. Stir Fish Veloute Sauce into liquid in baking dish. Cook until mixture is reduced one-third. Stir in butter until the butter is melted. | 6. Strain sauce through a couple of layers of cheesecloth and spoon over the fillets. Place platter under a very hot broiler just until the sauce turns golden. | 7. Make a pyramid of heated seedless grapes in the middle of the platter and serve immediately. | 8. Serves 6. | 9. For Fish Veloute Sauce, melt the butter in a heavy saucepan. Stir in flour and cook very slowly until flour starts to change color and turn golden brown. Heat the clam broth (or fish stock/court bouillon), then add to the roux a cup at a time, mixing all the time with a wire whip. Skim when necessary. Add the remaining ingredients and cook very slowly for 1 hour, stirring often. Skim when necessary. When the sauce is the consistency of heavy cream, remove from heat. Strain through a fine sieve and cool. Stir occasionally while cooling to prevent a skin from forming on the top. Cover and store in refrigerator. Use within 1 week. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
english sole	1 1/2	1/2		-	-	-	-
salt	1	tablespoon		-	-	-	-
pepper	1/2	tablespoon		8.6595	2.2063	0.3585	0.1125
onion	1		chopped	28.0	6.537999999999999	0.77	0.07
parsley	2	tablespoons	chopped	2.736	0.4811	0.2257	0.06
lemon	1/2		juiced	0.5592	0.1754	0.0089	0.0061
white wine	1	cup		-	-	-	-
water	1/2	cup		0.0	0.0	0.0	0.0
fish veloute sauce	2	cups		-	-	-	-
butter	5	tablespoons	sweet	427.5	19.6425	13.3575	36.0
grape	3/4	cup	seedless	-	-	-	-
butter	1/4	cup	sweet	427.5	19.6425	13.3575	36.0
flour	1/2	cup		289.14	63.3027	4.7005	1.1218
clam broth	6	cups		-	-	-	-
white peppercorn	6			-	-	-	-
salt	1/2	teaspoon		-	-	-	-
mushroom	1	cup		-	-	-	-

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.