INGREDIENTS:
4 med fillets of rainbow trout 12 green grapes (cut)
1 tbsp butter
2 shallots (minced)
1/2 cup white wine
1 cup fish or veg stock
SAUCE:
1 cups veg/fish stock (heated)
3 tbsp flour
1/4 cup cream (35%)
2 tbsp butter
4 sprig parsley
1/2 lemon (juice) salt and pepper to taste
STEP 1 - cook fish Add butter, grapes, shallots, wine, stock to pan and cook - 7 minutes(med) Remove fish and place in oven - very low heat
STEP 2 - prepare sauce (in a separate sauce pan) Add stock (heated), flour, cream, butter, thyme, lemon, salt and pepper - thicken (10 min)
STEP 3 Add sauce to original pan (stir 10 min) Serve with potatoes and green veg (broccoli) Garnish with parsley (optional)
Goes well with the remaining white wine!