Sole with Grapes
Like many French classics, sole Veronique is known for its lavish sauce. Yet it can retain surprisingly rich character even when the sauce is adjusted to meet low-fat criteria. The secret, an unlikely ingredient, is cooked breakfast cereal. It adds more flavor than cornstarch, and the sauce retains its retains
- 2 tablespoons minced shallots
- 1 cup dry white wine
- 1 teaspoon grated lemon peel
- 1 tablespoon lemon juice
- 3/4 cup nonfat milk
- 3 tablespoons quick-cooking rice cereal
- 1 1/4 cups seedless green grapes
- Salt and pepper
- 1 pound boned, skinned sole fillets (about 1/3 in. thick), rinsed
- 1. In an 8- to 10-inch nonstick frying pan over medium-high heat, boil shallots and 1/4 cup water until pan is dry. Stir shallots often until light brown, about 5 minutes.
- 2. Add wine, lemon peel, and lemon juice. Boil over high heat until reduced to 1/4 cup, about 5 minutes. Add milk, cereal, and 2/3 cup grapes (mixture will curdle) and stir until boiling.
- 3. In a blender, puree sauce. Season to taste with salt and pepper.
- 4. Arrange fish in a shallow 2 1/2- to 3- quart casserole. Pour sauce over fish.
- 5. Bake in a 450° oven until fish is opaque but still moist-looking in thickest part (cut to test), 8 to 10 minutes.
- 6. Rinse and dry frying pan. Place over medium-high heat. When hot, add remaining grapes. Shake pan until grapes are hot, about 2 minutes. Pour over fish.
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