Photo taken at Bistro d'Hubert
Ingredients for 4 servings: 4 soles (about 160g each), 200g Muscat grapes, ¼ liter broth, ¼ liter fresh cream, 80g butter, salt, pepper.
• Thoroughly clean and trim the soles flush with the fillets. Lightly butter a baking dish, place the soles inside, add broth, and season. Bring to a boil on the stovetop, then bake for 4 minutes.
• Transfer the fish to a warmed serving platter. Peel and seed the grapes, then gently sweat them in butter in a sauté pan.
• Reduce the soles' cooking juices nearly to dry over high heat. Add cream and reduce by one-quarter. Off the heat, whisk in butter to create a silky sauce. Adjust seasoning, reheat gently, and coat the soles.
• Garnish the fish with the grapes arranged around it.
Recipe by Lucienne Dépée, from "Le Grand Jeu de la Cuisine" by Robert J. Courtine—a trusted classic in French culinary tradition.
