Photo taken at Bistro d'Hubert
Ingredients for 4 people:4 soles, 200 g Muscat grapes, ¼ liter of broth, ¼ liter of fresh cream, 80 g of butter, salt, pepper.
• Thoroughly clean and trim the soles (fish weighing approximately 160 g) flush with the fillets. Lightly butter a baking dish. Lay the soles there. Add broth. Season. Bring to a boil over the heat, then put in the oven for 4 minutes.
• Arrange the fish on a serving platter (warm). Peel and seed the grapes. Sweat them lightly, in butter, in a sauté pan.
• Reduce the cooking juices of the soles to the dryness as soon as they are placed on a hot dish. Add the cream and reduce by ¼. Off the heat, whip this butter sauce. Adjust seasoning. Reheat then coat the soles.
• Arrange the raisins all around the fish
Recipe by Lucienne Dépée taken from "Le Grand Jeu de la Cuisine" by Robert J. Courtine.
