Sole Wrapped in Grape leaves

1. 1

   Wrap the sole filets in grape leaves.

2. 2

   Poach the wraped sole in white wine.

3. 3

   In a sauce pan,saute the shallots, then deglaze the pan with a little white wine.

4. 4

   Add the cream and bring to a gentle boil, then reduceto a simmer.

5. 5

   Beat the eggs in a small bowl, then add a little of the cream, beating well.

6. 6

   Keep adding cream, a tablespoon at a time, until half the cream is blended with the yolks.

7. 7

   Stir egg mixture into saucepan, stirring well.

8. 8

   Season with salt and pepper, then pour on the sole filets.

9. 9

   Garnish with seedless grapes and serve.

* Per serving · 4 servings · Values may vary.

No additional tips available.