Poisson Veronique
- Ready In:
- 15mins
- Ingredients:
- 12
- Serves:
-
6-8
ingredients
- 2 lbs fish fillets
- 1 1⁄2 teaspoons salt
- 1⁄4 teaspoon pepper
- 3⁄4 cup dry white wine
- 1 cup water
- 2 tablespoons shallots, finely chopped
- 1 tablespoon lemon juice
- 8 ounces green seedless grapes
- 2 tablespoons butter or 2 tablespoons margarine
- 2 tablespoons flour
- 1⁄2 cup whipping cream
- 2 tablespoons butter or 2 tablespoons margarine
directions
- Sprinkle fish with salt and pepper; fold in half. Place fish in 10-ince skillet; add wine, water, shallots and lemon juice. Heat to boiling; reduce heat. Cover and simmer until fish flakes easily with fork, 4 - 5 minutes. Remove with slotted spatula to heatproof platter, keep warm. Add grapes to liquid in skillet. Heat to boiling; reduce heat. Simmer uncovered 3 minutes. Remove grapes with slotted spoon.
- Heat liquid in skillet to boiling; boil until reduced to 1 cup. Pour liquid into measuring cup; reserve. Heat 2 Tbl butter in skillet until melted; stir in flour. Cook and stir 1 minute; remove from heat. Stir in reserved liquid and the whipping cream. Heat to boiling, stirring constantly.
- Boil and stir 1 minute. Add 2 Tbl butter, stir until melted. Drain excess liquid from fish; spoon sauce over fish. Set oven to broil. Broil fish 4 inches from heat just until sauce is glazed, about 3 minutes. Garnish with grapes.
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RECIPE SUBMITTED BY
kymgerberich
Sarasota, Florida
I love cats and other animals, cooking, crocheting, and glass painting.