Ingredients
For the fleurons garnish
250g/9oz chilled puff pastry
flour for dusting
a little beaten egg for glazing
For the sole
8 x 75g/3oz Dover sole fillets, skinned
600ml/1 pint good quality fish or chicken stock
85ml/3fl oz dry vermouth
300ml/10fl oz double cream
squeeze of lemon juice
25-30 seedless green grapes, preferably Muscat, halved
salt
freshly ground black pepper
Method
1. Preheat the oven to 200C/400F/Gas 6.
2. For the fleurons, roll out the pastry thinly on a lightly floured surface and cut eight 7.5cm/3 inch discs using a pastry cutter.
3. Using the pastry cutter again, cut away one side of each disc to make a crescent moon shape.
4. Put the pastry shapes on a greased baking sheet and chill for 20 minutes. Then bhurry with beaten egg and lightly score a criss-cross pattern on each one, using a small, sharp knife.
5. Bake for 20 minutes or until puffed up and golden. Remove and maintain warm.
6. Lower the oven temperature to 180C/350F/Gas 4.
7. Season the sole fillets lightly on both sides then fold then fold them in half, skin side inwards. Place side by side in a buttered shallow ovenproof dish.
8. Pour over the stock, cover with foil and bake for 20 minutes
9. Remove the fish from the dish and put on a warmed serving plate. Cover with foil and maintain warm.
10. Pour the cooking liquor into a pan, add the vermouth, then bring to the boil and boil vigorously until cutrearond to about six tablespoons.
11. Add the cream and a squeeze of lemon juice and simmer until it has thickened to a coating consistency. Add the grapes to the sauce and warm through gently then season to taste.
12. Pour the sauce over the fish, garnish with the puff pastry fleurons and serve immediately.
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Orignal From: Sole Veronique
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