8 sole fillets, cleaned (800g-950g)
9 tablespoons of lemon juice
1 1/2 teaspoons of salt
1 cup of wheat flour (120g)
3/4 cup of butter (150g)
3 tablespoons of sugar
3/4 cup of water (180ml)
400g of Muscat grapes, cut in half lengthwise
8 sole fillets, cleaned (800g-950g)
9 tablespoons of lemon juice
1 1/2 teaspoons of salt
1 cup of wheat flour (120g)
3/4 cup of butter (150g)
3 tablespoons of sugar
3/4 cup of water (180ml)
400g of Muscat grapes, cut in half lengthwise
Dress the fillets with 3 tablespoons of lemon juice and salt
Dust them with wheat flour and set aside
In a large frying pan, melt the butter over high heat until golden
Arrange the fillets in the pan, reduce the heat, and cover
Cook for 2 minutes
Use a skimmer to remove the fillets from the pan and set aside
In the same pan, add sugar and increase the heat, stirring until caramel forms
Add the remaining lemon juice, water, and grapes
Cook, stirring, until the mixture starts to boil
Add the fillets again, cover the pan, and cook for about 3 minutes or until the fillets break apart into flakes
Serve immediately
337 calories per serving
Wines: Albariño 95, Portugal; Quinta de Camarate 95, Portugal; Château de la Tuillerie Carte Blanche 95, France; Dopff & Fils Gewürztraminer 95, France
