• 125 g/4 oz black or white seedless grapes, skinned, plus

• extra to garnish

• 4 medium sole, skinned and filleted

• 225 ml/7 1/2 fl oz Fish Stock

• 150 ml/1/4 pint white wine

• salt and freshly ground white pepper

• fennel or dill leaves, to garnish 

Cream sauce:

• 25 g/1 oz butter

• 20 g/3/4 oz plain flour

• 150 ml/1/4 pint double cream 

To serve:

• steamed mangetout

• boiled new potatoes

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Method:

1. Put 1 or 2 grapes on each fillet of sole, then roll up tightly. Secure the rolls with fine wooden cocktail sticks. Put them into an oblong casserole and cover with the stock and wine.

2. Add any remaining skinned and deseeded grapes and season with salt and pepper.

3. Cover and cook in a preheated oven, 200°C (400°F), Gas Mark 6, for 25 minutes, or until the fish is tender. Lift the fish rolls and grapes from the stock.

4. Remove the cocktail sticks from the rolls. Place the fish on a warmed dish, cover with kitchen foil so it does not dry and keep hot. Strain and reserve the liquid from the casserole dish.

5. To make the sauce, melt the butter in a pan. Stir in the flour, then blend in 225 ml of the reserved liquid. Stir as the sauce thickens, then gradually blend in the cream and any extra seasoning required.

6. Heat gently without boiling, then add the skinned grapes. Spoon the sauce with the grapes on to heated plates. Arrange the fish rolls on top.

7. Garnish with a few extra grapes deseeded but not skinned - and the fennel or dill leaves. Serve with steamed mangetout and boiled new potatoes.