4 5-6ouncesole/flounder filletsseasoned with salt and white pepper. Thinner fillets are best for poaching
1cupgreen grapespeeled, seeded and split
Wine to cover fish or half winehalf fish stock (The amount will vary, depending on the size of your baking dish)
2bay leaves
6peppercorns
1leekwhite part only julienned
4sliceslemon
2tablespoonsbutter
1cupcream
Instructions
Preheat oven to 300°. Butter baking dish. Roll fillets into bundles. Cover with wine/stock. Add leeks, bay leaves, peppercorns, and lemon. Cook 10-12 minutes. Strain liquid into sauté pan. Reduce by half. Add cream. Reduce until sauce is thickened. Add grapes. Warm slightly. Serve fish on top of sauce.