Sauté fresh sole fillets with champagne sauce and grapes

Sole... A very tasty fish and at the same time light and elegant in a rather unusual recipe so to try something totally different. You don't need to buy the most expensive champagne available of course but don't go for a cheap one either because this will effect the taste of the sauce in the end. As you can see just a few ingredients and not too long over the cooker, it's all you need to have a super meal!

Recipe from "Cook Book" magazine of "ETHNOS" newspaper

Ingredients (for 4 people):
4 sole fillets, cleaned and skinless
2-3 tbsp of butter
1 glass of champagne
150 ml of single cream
1-2 tbsp of fresh lemon juice
1 lemon, the zest
salt
white pepper
a generous handful of sweet white grapes, seedless
all-purpose flour for dusting

Method:
Season with pepper the fillets on both sides and lightly pass through the flour.

Melt the butter in a wide non-stick frying pan on medium heat. Sauté the fish until it is nicely coloured on both sides but not browned. When ready, transfer with a slotted spoon on a serving platter and keep warm.

Add in the pan the champagne, the cream, the grapes, the lemon juice and the zest and season with some salt. Allow the sauce to simmer until it is nicely thickened.

Serve immediately while the fish is hot pouring over with the champagne sauce and accompany this elegant dish with some steamed mixed vegetables.