Fillets de Sole Veronique

Ingredients

6 sole fillets (4 ounces each)
1 teaspoon salt
1/8 teaspoon pepper
3 tablespoons Roberts Butter
2 tablespoons chopped onion
3/4 cup dry white wine
4 teaspoons flour
1/3 cup Roberts Instant Nonfat Dry Milk
1 cup seedless green grapes

Preparation

Pat sole dry with absorbent paper; season with salt and pepper. Roll each fillet and skewer with toothpicks. Spread bottom of a shallow baking dish with 2 tablespoons of butter; sprinkle chopped onion in dish. Place fillets on top of onion; pour 1/2 cup white wine over fish. Cover fillets with waxed paper; bake at 350° for 20 minutes, or until fish flakes easily when tested with a fork. Remove fillets and place on a heat-proof platter; keep warm. Remove toothpicks. Drain liquid from baking dish into a small saucepan; stir in 1 tablespoon softened butter and flour. Cook over medium heat, stirring, until mixture is smooth. Add dry milk and remaining wine. Cook, stirring constantly, until thickened. Pour sauce over fillets and garnish with green grapes. Place under broiler; broil about 1 minute, or until sauce bubbles.

Yield: 6 servings