Fillets of Sole with Grapes and Walnuts

Name: Fillets of Sole with Grapes and Walnuts (Délices de sole aux raisins et noix)
Cuisine: French
Ingredients: 8 fillets of sole, about 75 g (3 oz) each; 4 scallops, cut in half; 4 scampi, shells removed, cut in half; 4 crayfish, cooked for 2 minutes and shells removed; 20 white Muscat grapes, peeled and pips removed; 12 halves of sweet walnuts, blanched, peeled and cut in half; juice of ½ lemon; 100 ml (4 fl. oz) brown veal stock; 5 ml (1 tsp) finely chopped parsley; salt and freshly ground pepper; salt and freshly ground pepper

Délices de sole aux raisins et noix

Preparation info

4
people

Difficulty
Easy

Appears in

Cuisine Naturelle

By Anton Mosimann

Published 1985

About

Extra whole cooked crayfish (body shell removed) can be used as a garnish as well as the parsley.

Ingredients

8 fillets of sole, about 75 g (3 oz) each
4 scallops,

Europe
Switzerland
France
Main course
Gluten-free

Method

Season the fillets of sole with salt and pepper.
Sauté in a non-stick pan for 2-3 minutes on each side. Keep warm.
Sauté the seasoned scallops, scampi and crayfish for 30 seconds. Add the grapes and walnut halves.
Place the fillets of sole on a suitable dish, and arrange the sautéed seafood, grapes and walnuts on top.
Add the lemon j