Sole Veronique
This French classic of Sole Veronique never goes out of style! It is served with a vermouth, cream and wine sauce that includes grapes. It is simple to make but absolutely delicious!
Ingredients
- 4x lemon sole fillets, rolled
- 50g butter
Sauce:
- 25g butter
- 1 shallot, peeled and diced
- Splash vermouth
- 100ml white wine
- 300ml fish stock
- 150ml double cream
- 200g muscat grapes, peeled
- Salt and pepper
- ½ lemon juice only
To serve:
- Fleurons
- Turned mushrooms
- Turned potatoes
Method
Pan fry the fish in ½ the butter for 2 minutes flip over and cook for another minute drain on kitchen paper on a tray.
In the same pan add the shallot, cook for a minute then whisk in the wine, stock and cream and reduce by half.
Finish the sauce with the rest of the butter, season then take off the heat and mix through the grapes.
Serve
Ingredients
- 4x lemon sole fillets, rolled
- 50g butter
Sauce:
- 25g butter
- 1 shallot, peeled and diced
- Splash vermouth
- 100ml white wine
- 300ml fish stock
- 150ml double cream
- 200g muscat grapes, peeled
- Salt and pepper
- ½ lemon juice only
To serve:
- Fleurons
- Turned mushrooms
- Turned potatoes
Method
Pan fry the fish in ½ the butter for 2 minutes flip over and cook for another minute drain on kitchen paper on a tray.
In the same pan add the shallot, cook for a minute then whisk in the wine, stock and cream and reduce by half.
Finish the sauce with the rest of the butter, season then take off the heat and mix through the grapes.
Serve
