A retro classic which deserves a comeback. Truly delicious and very easy.
- 10g butter, plus extra for greasing
- 200ml fish stock
- 100ml dry vermouth
- 1 bay leaf
- 400g skinless john dory or sole fillets
- 200ml cream
- 200g seedless green grapes, cut in half
- flaked sea salt and freshly ground white pepper
- Put the butter, fish stock, vermouth and bay leaf into a non-stick wok or frying pan. Bring to a simmer and then put the fish gently into the liquid to cook for just 3 to 4 minutes. When just cooked remove the fish with a slotted spoon into a shallow bowl.
- Then boil the liquid until reduced to about a third of the original liquid.
- Pour the cream into the pan and return to a simmer. Taste and season with salt and pepper to taste. Stir in the grapes and again bring back to a simmer.
- Finally add the fish simmer for only 60 seconds then serve with plain boiled potatoes and wilted spinach.
Loosely Based on