30 mins
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
These speedy recipes take just 30 minutes from fridge to table. Ideal when you're in a hurry and you have hungry mouths to feed!
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.
Indian food is now the most popular type of food takeaway in Britain. And not without reason because good Indian food is quite sublime.
Other Fish & Seafood Recipes
Making risotto is a gentle process but it can be served with a variety of accompaniments... working particularly well in this recipe with monkfish
In case you've not come across them before, "Queenies" are small scallops about ½" - ¾" (1cm - 2cm) diameter - sometimes called "bay scallops"
This is a great starter course and needs to be made the day before (which allows you plenty of time to focus on preparing the rest of your meal).