|
4 sole fillets
Salt and freshly ground black pepper
16 seedless white grapes
25 g/1 oz/2 tbsp butter or margarine
15 ml/1 tbsp plain (all-purpose) flour
150 ml/0.25 pt milk
150 ml/0.25 pt single (light) cream
50 g/2 oz/0.5 cup strong cheese, grated
|
|
Method :
Season the sole with salt and pepper, lay the grapes along the top, roll
up as tightly as possible and secure with cocktail sticks (toothpicks).
Place the sole in a greased ovenproof dish. Melt the butter or margarine
in a
saucepan, stir in the flour and cook for 1 minute. Whisk in the milk and
cream and cook, stirring, until the sauce thickens, then remove from the
heat and stir in the cheese. Pour the sauce over the sole and bake in a
preheated oven at 180°C/350°F/gas mark 4 for 30 minutes until cooked
through. |