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Fillet of trout with green grape sauce

Fillet of trout with green grape sauce

Main course | Easy | 1 hour
Main course
Easy
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Recipe details

Ingredients

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Directions

  1. Heat butter and oil in a skillet. Fry trout or sole fillets until golden, about 4 to 5 minutes per side, or until fish is opaque and flakes easily with a fork.
  2. Reserve. Deglaze skillet with white wine, allowing it to reduce for 1 minute. Add grapes.
  3. Dissolve cornstarch in broth and add to skillet. Bring to a boil and heat for a few minutes before removing from stove. Adjust seasoning.
  4. Serve fish with grape sauce spooned over top. Accompany with rice, green vegetables and fresh herbs of your choice.

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