This classic dish was first served in London by famous French chef Auguste Escoffier, celebrating the success of a French operetta.
Image: Andreas Eiselen. Styling: Chiara Turilli.
Serves 6
Ingredients
- 1 cup fish stock
- 1 cup white wine
- 1 shallot, finely diced
- 1 bay leaf
- ¼ cup parsley, finely chopped
- milled black pepper and salt
- 1½ cups green grapes
- 3T butter
- 3T olive oil
- 12 small lemon sole fillets, skin removed
Method
In a frying pan over medium heat, combine the stock, wine, shallot, bay leaf, parsley and a few pinches of pepper, and allow to reduce by half.
Add the grapes and butter and stir until combined. Set aside but keep warm.
Heat the oil in a large non-stick pan over medium heat. Season the fillets, then fry in batches until cooked through, about 2 minutes per side.
Place the fillets on a serving platter and spoon the sauce over them. Serve immediately.
Sole is on SASSI’s orange list but hake or angelfish makes a perfect mild-tasting, white-fish substitute. If you are using frozen fillets, defrost them in the fridge overnight.
Recipes and styling by Chiara Turilli
