Fillet of trout with green grape sauce
- 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.
- Reserve. Deglaze skillet with white wine, allowing it to reduce for 1 minute. Add grapes.
- Dissolve cornstarch in broth and add to skillet. Bring to a boil and heat for a few minutes before removing from stove. Adjust seasoning.
- Serve fish with grape sauce spooned over top. Accompany with rice, green vegetables and fresh herbs of your choice.