If you are ever in Tasmania you must visit
Put the grapes into a bowl with the brandy or Calvados, stir through and leave to soak for 20 minutes or so.
Rinse the sole fillets and pat dry with kitchen paper, then roll them up from the tail end and secure with cocktail sticks. Pop them into a buttered ovenproof dish.
Melt the butter in a small, heavy-based pan and fry the shallots or onion for about 3–4 minutes, until transparent. Reserve
When the fish is cooked, strain off the liquid and pour
PS Avoid the possibility of death by cocktail stick – remove before serving!
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