1 1/2 lbs. sole fillets or other fish fillets
1 c. Sauterne wine
1/2 c. light cream or whole milk
2 tbsp. cornstarch
1/4 tsp. salt
1/2 c. seedless grapes, halves

Cut fillets into four portions. Place fillets in greased 10 inch skillet - add wine. Bring to boiling; reduce heat and simmer, covered, until fish is flaky, 4 to 8 minutes. Carefully remove fish to platter. Keep fish warm in slow oven. Blend milk, cornstarch and salt and add to 1/3 cup of wine in skillet. Cook and stir until thick and bubbly. Add grapes. Spoon sauce over fillets. Serves 4.