Flounder With Champagne Grapes Recipes

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FILLET OF SOLE VERONIQUE SAUTEED WITH GRAPES, CHAMPAGNE AND CREAM



Fillet of Sole Veronique Sauteed with Grapes, Champagne and Cream image

Provided by Food Network

Yield 2 servings

Number Of Ingredients 6

Clarified butter
2 (4 to 6 ounce) fillets grey sole or yellowtail flounder
Flour for dredging seasoned with salt and pepper
20 sliced white grapes
1 bottle good champagne
1/2 pint heavy cream

Steps:

  • Preheat a nonstick skillet to medium high heat and coat bottom with clarified butter. Lightly dredge fish fillets in seasoned flour and place in pan. Saute quickly 2 to 3 minutes on each side and transfer to a warm dinner plate. Add grapes and deglaze pan with champagne, cook for 2 minutes and drizzle in cream to desired consistency, pour over fish. Serve with steamed red potatoes with chives and a fresh steamed green vegetable. Serve the balance of champagne with dinner.

FLOUNDER WITH CHAMPAGNE GRAPES



Flounder with Champagne Grapes image

Categories     Liqueur     Fish     Sauté     Quick & Easy     Fall     Grape     Shallot     Gourmet

Yield Makes 4 servings

Number Of Ingredients 8

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

Steps:

  • Put oven rack in middle position and preheat oven to 250°F.
  • Rinse fish and pat dry. Season both sides of fillets with salt and pepper, then dredge in flour, shaking off excess.
  • 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.
  • 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.
  • 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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