Herbed Fish Rolls in White Wine with Grapes

1. 1

   Reserve 8 of the grapes, halve the remaining grapes, and in a small saucepan let the grape halves macerate in the wine for 1 hour.

2. 2

   Halve the fillets lengthwise, season them with salt and pepper, and sprinkle the skinned sides with the parsley and the thyme.

3. 3

   Roll up each fillet half with 1 of the reserved grapes in the middle and secure it with a wooden pick.

4. 4

   Stand the fish rolls up in a saucepan just large enough to hold them in one layer without crowding them.

5. 5

   Transfer the macerated grapes with a slotted spoon to a small bowl, bring the wine to a boil, and pour it over the fish rolls.

6. 6

   Cook the fish rolls, covered, at a bare simmer for 10 to 15 minutes, or until they just flake.

7. 7

   Transfer the fish rolls with a slotted spoon to a plate, reserving the cooking liquid, and keep them warm, covered.

8. 8

   In a small saucepan cook the onion in the butter over moderate heat, stirring, for 5 minutes, stir in the flour, and cook the roux over moderately low heat, stirring, for 3 minutes.

9. 9

   Remove the pan from the heat and strain the reserved cooking liquid through a fine sieve into the pan.

10. 10

    Add the cream, the macerated grapes, the lemon juice, and salt and pepper to taste and boil the sauce, stirring for 3 minutes.

11. 11

    Pour off any liquid that has accumulated on the plate, divide the fish rolls among 4 heated plates, and spoon the sauce over them.

* Per serving · 4 servings · Values may vary.