Fillet of Sole with Grapes and White Wine
Fillet of sole is a delicate fish, and this dish is nice and mild. Serve with Savory Rye Berries (page 68) for dramatic contrast.
Cooking time: 2–3 hours
Preparation time: 60 minutes
Pot size: 3–5 quarts
1. Quarter the mushrooms, halve the grapes, and finely slice the onions. Sauté mushrooms, grapes, and onions in 2 tablespoons butter in a pan over low heat until the onions are soft. Set aside the mushroom mixture, retaining the juices in the pan.
2. Add the remaining butter to the pan and melt. Mix the flour in slowly, then the salt, pepper, milk, and cream. Let thicken over low heat. Remove from the heat and stir in the wine.
3. Layer the mushroom mixture, fillets, and cream sauce in the slow cooker.
4. Cover and heat on a low setting for 2 to 3 hours.
5. Before serving, sprinkle the buttered crumbs over the top as a garnish.
To get rid of that fishy taste soak fish in vinegar and water before cooking. This will make it sweet and tender. Test it out by soaking one fillet and not soaking another, then lightly broiling without adding spices. How do they compare?