Flounder with Champagne Grapes |
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Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 4 |
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This recipe is a variation on sole Véronique. We've used tiny Champagne grapes for the sauce they have extremely delicate skins, so there's no need to peel them. Ingredients:
4 (6- to 7-oz) flounder or sole fillets |
all-purpose flour for dredging fish |
2 to 3 tablespoons vegetable oil |
1/4 cup finely chopped shallot |
2/3 cup sweet vermouth |
7 oz stemmed champagne grapes (1 1/2 cups) |
3 tablespoons unsalted butter, cut into tablespoon pieces |
1 tablespoon fresh lemon juice |
Directions:
1. Put oven rack in middle position and preheat oven to 250°F.
2. Rinse fish and pat dry. Season both sides of fillets with salt and pepper, then dredge in flour, shaking off excess.
3. Heat 2 tablespoons oil in a 12-inch heavy skillet over moderately high heat until it begins to smoke, then sauté 2 fillets, turning over once, until golden and just cooked through, about 4 minutes total. Transfer with a slotted spatula to a platter and keep warm, uncovered, in oven. Add more oil if necessary, and sauté remaining 2 fillets in same manner, transferring to platter.
4. Add shallot to skillet and cook over moderate heat, stirring, until softened, about 2 minutes. Add vermouth and simmer, scraping up any brown bits, 1 minute. Add grapes and cook over low heat, swirling skillet, until just heated through, 1 to 2 minutes.
5. Remove skillet from heat and add butter, swirling until incorporated. Add lemon juice and season sauce with salt and pepper. Spoon sauce with grapes over fish and serve immediately.
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