- 1 lb of small sole filets
- 1/2 cup dry white wine
- 1/2 up seedless green grapes, cut in half
- 1 tbspn lemon juice
- 1 tspn chervil
- 1/4 cup butter
- 1/2 tspn salt
- 1/2 tspn grated lemon peel
- Paprika and cayenne pepper to taste
Sprinkle filets with salt, lemon, and cayenne. Pour wine over fish, and cook until done. With spatula, lift sole out to serving dishes or platter. Sprinkle with paprika.
To sauce remaining in the pan, add grapes, lemon peel,and chervil.Bring sauce to boil and simmer for a few minutes until grapes are hot. Pur over filets and serve at once. Serves up to 4.
(Origin - "The Spice Islands Cookbook" by the Spice Islands Home Economics Staff. Published by the Lane Book Company, 1961. Aside: Lane Book Company of Menlo Park, CA also published Sunset magazine and Sunset cookbooks.)