Small flounder (salt) with grapes (filet de sole veronique)

4 servings


Put the grapes in a saucepan, pour water so that the water covers all the grapes, bring the water to a boil and cook for 3 minutes. Drain the water. Melt 2 tbsp. spoons of butter in a pan, put onions and fish on onions. Salt and pepper. Pour water and wine. Coat with oily parchment, bring to a boil, reduce the heat to low and keep the fish on fire for 10 minutes or until soft. Take out the ready-made fish on a dish and cover with grapes. Mix the egg yolk with the white sauce and pour into a pan, put the rest of the butter, put on a low heat and stir continuously until the sauce forms an emulsion with the rest of the liquid. Do not let the liquid boil. Salt to taste and pour in the whipped cream. Pour the sauce over the fish and grapes and place in the top of the oven with the top heating lit. As soon as the fish browns, the dish is ready.