Herbed Fish Rolls In White Wine With Grapes Recipes

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HERBED FISH ROLLS IN WHITE WINE WITH GRAPES



Herbed Fish Rolls in White Wine with Grapes image

Categories     Fish     White Wine     Grape     Gourmet

Yield Serves 4

Number Of Ingredients 10

2/3 cup seedless green grapes
3/4 cup dry white wine
four 6- to 8-ounce skinless flounder or orange roughy fillets
1/3 cup minced fresh parsley leaves
1 tablespoon minced fresh thyme leaves or 3/4 teaspoon crumbled dried
1/4 cup minced onion
2 tablespoons unsalted butter
1 tablespoon all-purpose flour
1/4 cup heavy cream
1 teaspoon fresh lemon juice

Steps:

  • Reserve 8 of the grapes, halve the remaining grapes, and in a small saucepan let the grape halves macerate in the wine for 1 hour. Halve the fillets lengthwise, season them with salt and pepper, and sprinkle the skinned sides with the parsley and the thyme. Roll up each fillet half with 1 of the reserved grapes in the middle and secure it with a wooden pick. Stand the fish rolls up in a saucepan just large enough to hold them in one layer without crowding them. Transfer the macerated grapes with a slotted spoon to a small bowl, bring the wine to a boil, and pour it over the fish rolls. Cook the fish rolls, covered, at a bare simmer for 10 to 15 minutes, or until they just flake. Transfer the fish rolls with a slotted spoon to a plate, reserving the cooking liquid, and keep them warm, covered.
  • In a small saucepan cook the onion in the butter over moderate heat, stirring, for 5 minutes, stir in the flour, and cook the roux over moderately low heat, stirring, for 3 minutes. Remove the pan from the heat and strain the reserved cooking liquid through a fine sieve into the pan. Add the cream, the macerated grapes, the lemon juice, and salt and pepper to taste and boil the sauce, stirring for 3 minutes. Pour off any liquid that has accumulated on the plate, divide the fish rolls among 4 heated plates, and spoon the sauce over them.

BAKED WHITE FISH IN WINE AND HERBS



Baked White Fish in Wine and Herbs image

Use any white fish for this. Serve with salad and fresh crusty bread for a summery dish, or creamy mashed potato in winter.

Provided by English_Rose

Categories     Vegetable

Time 25m

Yield 4 serving(s)

Number Of Ingredients 5

1 1/2 lbs white fish, skinned and cut into 4 pieces
1 pinch salt
1 large cups white wine
12 cherry tomatoes
1 ounce flat leaf parsley, finely chopped

Steps:

  • Preheat the oven to 375°F Sprinkle the fish with salt, then lay in an ovenproof dish. Pour over the wine, and add the tomatoes and herbs.
  • Cover the dish tightly with foil, then bake in the oven for 15-20 minutes, until the fish is cooked through and the alcohol has evaporated. Serve.

Nutrition Facts : Calories 11.8, Fat 0.2, Sodium 45.3, Carbohydrate 2.4, Fiber 0.8, Sugar 1.4, Protein 0.7

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