FRIDAY NIGHT FISH FEAST ~ FILLET of DOVER SOLE VENONIQUE (Timothy Leeper)

"TIMOTHY LEEPER is an Honorary Islander ... Aside from his cooking wizardry, he is the caretaker of the new lilacs that arrive on the Island each year, donated by members of the International Lilac Society ... His early experience on the Island was as executive chef for some of its major hotels. To re-create a romantic Mackinac Island dinner at home, Tim shares one of his special recipes ...."

~ Mackinac Island Memories

(Travel Memories Press)

~ June memories of the Island

________________________

FILLETS of DOVER SOLE VERONIQUE

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

lemon juice

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)

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