HT MC 25mins
4 Hot Fish
Fruit Alcohol Main course
Shallots, finely chopped
Button Mushrooms, sliced
tbsp Freshly chopped Parsley
Dry White Wine
White Seedless Grapes
squeeze of Lemon Juice
tbsp Single Cream
Preheat the oven to 180C, 350F, Gas mark 4. Place the fillets in a shallow ovenproof dish together with the shallots,
mushrooms, herbs, salt, pepper, water and
wine. Cover with foil and bake in the centre of the oven for about 15 minutes.
Meanwhile, simmer the grapes in a little water for 4 minutes. Peel and halve them and set aside.
At the end of the cooking time, strain the liquor from the fish into a small pan
and boil rapidly to reduce a little. Keep the
fish warm whilst you prepare the sauce.
In another pan, met the butter then add the flour and cook for 1-2 minutes, stirring. Gradually add the reduced cooking
liquor made up to 300ml/10fl.oz with
the milk, a little at a time, stirring constantly. Bring to the boil and cook
To serve - stir the cream, lemon juice and most of the grapes into the sauce. Place the fish on a warmed serving platter and
pour the sauce over. Decorate with the remaining grapes.
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