30 mins
Sole Véronique
Recipe by Graham
Sole Véronique could just as easily be called Plaice Véronique - but it's more traditional and more decadent using sole! Not only is this a great dish to prepare when entertaining, it's also very light on calories, so is great as part of a healthy diet.
Smoky New Potato Salad 
Somerset Pears Ingredients for Sole Véronique
Currently displaying quantities in US Imperial Measurements
How to Cook Sole Véronique
- 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
GRAHAM'S HOT TIP:
Save a few grapes to garnish the serving dish with.
Reviews of Sole Véronique
| December 12 2014 This was so delicious, I was on a roll with my dinner last night. Thank you for a wonderful new way to prepare fish. You can'timagine the difference the grapes make. I'd never peeled a grape before so I used green seedless grapes and peeling them (once they are halved) is actually quite easy. The sauce is quite delicious and wonderful. thegardener (4 reviews) |
What To Eat Tonight
Birthday? Wedding Anniversary? Graduation? Whatever the reason, our recipes for parties bring together all the best elements for you.
Pasta, Rice and Noodles don't have to be plain and ordinary. In fact there are many complex dishes using these versatile ingredients.
Pies, pies and more delicious pies. Steaming hot from the oven or cold from the fridge, we have a whole range to wet your taste buds.
Other Fish & Seafood Recipes
Julie's Salmon & Prawn with Lime is dedicated to Terry and Julie, our neighbours on The Isle of Man, who served us the most stunning starter ever.
Monkfish is a firm fish, once called "the poor man's lobster" because its texture, when cooked properly, is really similar to lobster.
Graham's Mediterranean Mussels is a simple dish with big tasty Mediterranean flavours. Soft mussels with the sweetness of chick peas and onions.
