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Butter and season an ovenproof dish
Add the rolled fillets of Plaice
Season, add the fish stock, wine and lemon juice
Cover with a buttered greaseproof paper
Poach in the oven at 150°-200°C for 5-10 minutes
Drain the fish and present on a plate or a flat
Add the cooking liquor to the velouté and bring to the boil
Correct the seasoning and pass through a fine strainer
Mix in the butter and add the cream (liaison)
Coat the fillets with the sauce
Arrange the grapes neatly on the surface of the fish and glaze under the salamander