Fillet of Sole with Grapes recipe

Ingredients:

3 lb fillet of sole.
2 cups of milk.
½ cup of butter.
2 cups of grapes.
½ cup of flour.
1 teaspoon of salt.
Pinch of white pepper.
½ teaspoon of celery salt.
½ cup of buttered breadcrumbs.
Parmesan cheese.

Directions:

Cover the sole with milk. Cook over a low heat for 5 minutes. Drain, reserving the milk.

Melt ¼ cup of the butter.

Place the grapes in a casserole dish.

Place the sole over the grape layer.

Melt the remaining butter; blend in the flour.

Add the reserved milk, stirring constantly, over low heat until thick.

Add the salt, white pepper and celery salt; pour over the fish in the casserole dish.

Top with buttered breadcrumbs and Parmesan cheese.

Bake, uncovered, at 400°F (205°C) for 30 minutes or until hot and bubbly.

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