- 2 large Dover sole fillets (ours are always skinned)
- 100g/4 oz grapes
- 1 bay leaf
- 5 peppercorns
- 100ml/4fl oz dry white wine
- 10g/¼ butter
- 10g/¼ oz plain flour
- 150ml/5fl oz whipping cream
- Salt and pepper
- Pour boiling water over the grapes then drain it away after one minute. the skins will now peel away easily. Cut in half and remove any seeds.
- Preheat oven to 180C/350F/Gas 4. Cut fillets in half lengthways. Season and roll each fillet loosely.
- Put fillets in a buttered ovenproof dish. Add bay leaf, peppercorns and wine. Cover with foil and cook for 15 minutes.
- Melt the butter in a small saucepan. Stir in the flour to make a smooth paste. Cook gently, constantly stirring. Remove from heat. Turn grill to high.
- When the fish is cooked, spoon its liquid into another saucepan and boil furiously until reduced by half. (Cover fish and keep warm.) Stir in the cream. Now slowly add this mixture to the flour and butter, over medium heat, whisking all the time. Season, add grapes and warm through.
- Pour the sauce over the fish and put it under the pre-heated grill (about 10cm/4 in from heat) for about 3 minutes until brown on top. Serve.