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Filet of Sole Au Raisin Blanc

1/4 cup butter
1 lb. small Fillets of Sole
1/2 tsp. salt
1 Tbsp. lemon juice
Dash of cayenne pepper
1/2 cup dry white wine
1/4 tsp. MSG
1/2 cup white seedless grapes, cut in half
1/8 tsp. lemon peel
1 tsp. Chervil

Melt butter in heavy frying pan. Add Fillets and cook for about 5 minutes or until very lightly browned. Turn carefully with spatula. Sprinkle Fillets with salt, lemon juice, and cayenne. Combine wine and MSG. Pour over fish and cook until fish is done, about 5 minutes. With spatula, lift fish out to heated serving plates or small platter. Sprinkle with paprika. To sauce in pan, add grapes, lemon peel, and chervil. Bring sauce to boil and simmer for a few minutes until grapes are hot. Pour over Fillets and serve at once.

Makes 4 servings

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