Choose a lighter, crisper white wine to enhance the flavor and delicacy of the fish. The fish should be mild flavored.
- White Fish Fillet - 500 g (1.1 lbs)
- Leek - 1
- Courgette - 100 g (0.2 lbs)
- Carrot - 100 g (0.2 lbs)
- White Wine - ½ cup
- Fresh Basil - 1
- Butter - 400 g (0.9 lbs)
- Flour - 1 tbs
- Cream - 0.1 l (3.4 oz)
- Green Greaps - 200 g (0.4 lbs)
- Lemon Juice - 1 tbs
Clean the fish fillets and season with salt and pepper. Chop the vegetables.
Place the chopped vegetables on the fillets and roll them carefully and secure them with a wooden pick.
Pour a cup of water and ½ cup of wine into a pot. Add basil and 1-2 tbs chopped vegetables. Bring to a boil and cook for about 4-5 minutes.
Add the fish fillets and simmer for 10-15 minutes. Take out the fillets and reserve the cooking liquid.
Heat the butter in a saucepan and add flour, stirring continuously. Cook for a few minutes over a low heat. Remove the pan from the heat and strain the reserved cooking liquid into the pan. Add the cream, lemon juice, salt and pepper, and bring to a boil.
Add the fish fillets and grapes to the sauce and bring it to a boil again.
Serve with boiled or mashed potatoes.
Also known as: Rolled Fish Fillets With White Wine And Grape