This is a version of one of the great classic fish dishes. Originally it was based upon sole, but plaice or whiting are good alternatives. The fish needs to be filleted and then skinned. Use the bones and skin to make your fish stock (bouillon) (see here). The classic fish recipes almost invariably use wine with fish stock, so I have substituted a little pure grape juice.
| Ingredients |
SERVES 4 |
| METRIC (IMPERIAL) |
AMERICAN |
| 150g (5oz) black or white grapes |
scant 1 cup |
| 4 large or 8 small fish fillets, without skin and bones |
4 large or
8 small |
| 300ml (10fl oz) fish stock (bouillon) (see here) |
¼ cups |
| 2 tablespoons grape juice |
2½ tablespoons |
| sea salt and freshly ground white pepper to taste |
|
| |
|
| For the sauce |
|
| 25g (1oz) butter |
2 tablespoons |
| 15g (½oz) cornflour (cornstarch) |
1 tablespoon |
| 150ml (5fl oz) double (heavy) cream |
2/3 cup |
| |
|
| To garnish |
|
| black and/or white grapes |
|
| fennel leaves |
|
Method
- Preheat the oven to 200°C/400°F/Gas Mark 6 or 190°C for a fan (convection) oven.
- If the grapes are seedless just slit them so the juice will run out during cooking. If they contain seeds halve the grapes and remove them. The grapes could be peeled but this is not essential.
- Place the grapes on the fillets of fish, then roll up to enclose the fruit. Secure with wooden cocktail sticks (tooth picks) and lay in a large ovenproof dish.
- Mix the fish stock and grape juice, pour over the fish and add a little seasoning. Cover the dish and bake for 25 minutes or until the fish is just tender. Carefully lift the fillets on to another dish, cover and keep hot.
- Strain 250ml (8fl oz/1 cup) of the stock from the dish.
- Heat the butter in a small saucepan, stir in the cornflour, then gradually add the fish liquid and whisk as the mixture comes to the boil and thickens. Stir in the cream and continue stirring until smooth; season to taste.
- Remove the cocktail sticks and coat the fish with the sauce. Garnish with grapes and fennel leaves. Rings of cooked fennel bulb and broccoli florets are good accompaniments.
Do not freeze