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| 1 x ca. 450 g | Turbot fillets, frozen ** |
| 1/4 Tasse | green onions minced |
| 2 Esslöffel | Parsley finely chopped |
| 1/4 Teelöffel | Tarragon |
| 1/2 Teelöffel | Chervil |
| 1/2 Teelöffel | salt |
| 1/2 Tasse | White Wine, dry |
| 1 Tasse | water |
| 1/3 Tasse | milk |
| 2 Esslöffel | butter |
| 2 Esslöffel | flour |
| 1/2 Tasse | Green grapes, seedless cut in half |
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Instructions:
** Or cod, sole, flounder, haddock, pickerel
Place fillets in a greased shallow baking dish. Sprinkle with onion, herbs and salt. Add wine and water. Bake at 230 °C (450F) 15 min or until flesh in opaque and flakes easily. Transfer on a platter and keep warm. Over high heat, reduce cooking juice to 250 ml (1 cup). Strain and add to milk. Melt butter and blend in flour. Add liquid and cook, stirring until smooth and thick. Add 100 mL (1/3 cup) grapes and reheat. Pour over fillets and broil until golden brown. Decorate with remaining grapes and serve. Typos by Vern - Know-wud-I-mean
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