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30 mins
Sole Véronique Recipe

Sole Véronique

Rating 5-0 out of 5 - Most cooks definitely will make this recipe again
An Ideal Recipe for EntertainingAn Ideal Recipe for Slimmers
Graham

Recipe by  

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.

      Preparation Time: 5 Minutes

      Cooking Time: 25 Minutes

Ingredients for Sole Véronique

If you are not familiar with any ingredients, please check our International Cooking Terms page.
US Imperial Measurements  UK Imperial Measurements  Metric Measurements

Currently displaying quantities in US Imperial Measurements
to serve 4:
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

 

How to Cook Sole Véronique

  1. 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).
  2. 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
  3. 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 GRAHAM'S HOT TIP:
Save a few grapes to garnish the serving dish with.
 
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Reviews of Sole Véronique

Rating 5 out of 5 - Many cooks will make this recipe again 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.
(4 reviews)
 

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