1 can drained green grapes soaked in Paul Masson emerald dry
2 lbs. sole filets, folded in half

Butter a large ovenproof dish. Add filets; sprinkle with salt and dot with butter. Strain the wine from the grapes over the fish and add enough water to cover. Sprinkle with diced shallots or green onion plus 6 bruised peppercorns.

Cover with buttered waxed paper. Bake at 350 degrees for 20-25 minutes. Remove to a heatproof platter. Strain the sauce.

Melt 3 tablespoons butter; add 3 tablespoons flour. Stir until golden and bubbly. Stir in 1 cup of the fish liquid and stir until thickened. Add 1/2 cup heavy cream. Season with salt and pepper. Add grapes to the sauce and pour over the fish. Sprinkle with a little melted butter and brown under the broiler.