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
Hall of Fame is a very rare accolade that we offer only to the ultimate recipes that deliver something very special. Not many make it!
The traditional Sunday Lunch is not a thing of the past - it is making a comeback. When the family gets together for something special.
Italian food has a great reputation for a very good reason - it's great food! Don't miss the chance to cook Italian with us.
Other Fish & Seafood Recipes
In case you've not come across them before, "Queenies" are small scallops about ½" - ¾" (1cm - 2cm) diameter - sometimes called "bay scallops"
The yummy tastes of Morocco rolled into an incredibly simple recipe that will satisfy the whole family. Seafood Tajine is spicy without being too hot.
Sole Véronique could just as easily be called Plaice Véronique - but it's more traditional and more decadent using sole!
