Sole Véronique

Serves: to serve 4

Prep Time: 5 Minutes

Cook Time: 25 Minutes

Ready In: 30 mins

1½ lb - sole (or plaice) fillets - skinned

2 - spring onions (a.k.a. scallions or salad onions)

1 sprig - parsley

1 - bay leaf

1½ pints - dry white wine

1 tablespoon - lemon juice

- salt and pepper

- fish stock

½ oz - butter

2 tablespoons - plain flour (all purpose flour)

approx 5 tablespoons - milk

1 tablespoon - cream

6 oz - grapes

Fold the fillets in half and arrange in a buttered ovenproof dish. Discard the root and the dark green tops and finely chop the spring onions. Sprinkle them over the fish and add the parsley, bay leaf, wine, lemon juice and salt and freshly ground pepper to taste. Add just enough fish stock to cover the fish. (You can use a stock cube for this).
Cook in a preheated moderate oven (Mk 4 - 350ºF - 180ºC) for 15 - 20 minutes until tender. Meanwhile, half the grapes, deseed them and skin them. When cooked, transfer the fillets to a warmed serving dish using a slotted spoon. Keep warm
Melt the butter in a pan, stir in the flour and cook for one minute. Strain the stock to remove the solids, then gradually add the stock to the pan, stirring all the time to avoid lumps forming. Add enough milk to create a smooth, pouring sauce. Adjust the seasoning and stir in the cream and the grapes. Spoon over the fish and serve immediately with Braised Leeks and Potatoes Lyonnaise