Ingredients:
- Chopped parsley
- 1 sole of 1/2 kg in fillets
- 1 sheet of frozen puff pastry
- 1 bunch of white grapes (or combine with black)
- 1 leek
- 2 oranges
- 2 tablespoons of liquor (white martini, cognac…)
- Flour to coat
- 1 tablespoon brown sugar
- 50g of butter
- Salt
- White pepper
- Egg to paint
How to make Sole Volvanes with Grapes:
Once the puff pastry is thawed, put it on a floured surface; form four circles with a six centimeter cookie cutter marking a smaller circle in the center, but without reaching the base. Place on a baking tray lined with waxed paper and brush with beaten egg with a few drops of water.
Bake in a preheated oven at 180°C for approximately 20 minutes (until the puff pastries have risen conveniently). They can also be bought already baked. Peel and core the grapes; put them in a pan with 25 grams of butter and sugar.
Stir with a wooden spoon for 5 minutes, allowing them to glaze. Wash the fish fillets and pat dry with kitchen paper; cut into strips widthwise and season with salt. Pass through flour and put in a pan with the rest of the melted butter. Add the liqueur and orange juice and leave it for two minutes. Fill the puff pastries with the fish. Add the sole juice to the grapes, bring to a boil until the sauce begins to thicken slightly. Then cover the puff pastries with the grapes and the sauce. Bake in a preheated oven at 180°C for 10 minutes and serve immediately. Place it on a serving platter garnished with grapes and parsley.
