250 ml/9 fl oz of fish stock
150 ml/¼ pint of panteg white wine
4 fillets of lemon sole, skinned and boned (½ a lemon sole per person)
125 g/4 ½ oz of seedless green grapes & a few extra for garnish
142 ml/5 fl oz of double cream
10 g/½ oz of butter
10 g/½ oz of plain flour
½ tablespoon fresh parsley
salt and pepper

METHOD

Pour the fish stock and wine into a saucepan. Roll up the fish fillets and place in the liquid. Place over a moderate heat and poach for 8 minutes. Gently lift out the fish and put on a plate and keep warm while you prepare the sauce. Boil the remaining liquid to reduce to half the original quantity, add the cream and cook for a few minutes. Mix the flour and butter together to make a beurre manie and gradually whisk this into the sauce until it is slightly thickened. Cook for a few minutes before adding the halved grapes and chopped parsley. Add salt and pepper and pour the sauce over the fish before garnishing with a few grapes. Serve with mashed potatoes.

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