1 cup double cream (instructions below)
8 Dover sole fillets
salt & freshly cracked pepper to taste
1/2 cup dry white wine
1/4 cup chopped fresh shallots
1 cup seedless white grapes, halved
- To prepare double cream: Place 2 cups heavy whipping cream in stainless steel pot and heat over low heat. Simmer until cream is reduced by half to 1 cup (approximately 40 minutes to 1 hour for cream to reach a thin sauce consistency).
- Preheat oven to 350-degrees. Generously butter a large earthenware or glass baking dish. Season sole with salt & pepper, then place in baking dish. Sprinkle wine, shallots, and lemon juice evenly over fillets. Cover dish with buttered waxed paper. Bake for 12-15 minutes or until fillets are tender.
- Carefully remove fillets from baking dish and arrange on flameproof platter. Strain broth from baking dish into a saucepan and heat over high eat until broth is reduced by two-thirds to about 3 tablespoons. Reduce heat to low and add double cream; blend well with whisk.
- Sprinkle grapes over fillets, then top with cream sauce. Place platter under broiler for 2-3 minutes or until sauce bubbles and turns a light brown. (8 servings)