Lemon Sole with White Wine and Grapes

Name: Lemon Sole with White Wine and Grapes
Yield: Serves 4
Cuisine: Australia
Ingredients: 1 bay leaf; 300 ml (10 fl oz) fish stock, or water; 6 shallots or 1 large Spanish onion, finely chopped; 50 g (2 oz) butter; 8 × 100–125 g (4–5 oz) lemon sole fillets, skinned; 1 tablespoon brandy or Calvados; 100 g (4 oz) seedless white grapes, halved if large; ground white pepper; salt; 4 tablespoons double cream; 1 bouquet garni; 4 tablespoons Australian dry white wine; 1 tablespoon cornflour mixed with a little water

Preparation info

Serves
4

Difficulty
Medium

Appears in

Floyd on Oz

By Keith Floyd

Published 1991

About

To Celebrate Julian Alcorso’s vineyard – Moorilla’s

If you are ever in Tasmania you must visit Julian Alcorso’s vineyard and try some of his excellent wine. I spent a happy day there during the vintage, and I include this recipe to celebrate the fine fish, fruit, wine and cream of Tasmania.

Ingredients

100 g (4 oz) seedless white grapes, halved if large
1 tablespoon brandy

Oceania
Australia
Tasmania
Fish course
Pescatarian
Gluten-free

Method

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 tran