How to make it

  • Lay the Sole Fillets in a buttered dish and cover with White Wine. Add a slice of Onion, a Bay Leaf and several Peppercorns. Poach the Fish for 15 minutes at 300F / 150C / Mark 2. Peel and pip the Grapes. Remove the Fillets from the stock when cooked and reduce the liquid to a strong concentrated stock (1/4 pint / 150ml). Melt the Butter in a saucepan and stir in the Flour, adding the Milk and fish stock by degrees until the sauce is bubbling. Check the seasoning and add the Grapes. Arrange the Fish on an oval dish and spoon over the sauce. Garnish with Parsley. Serves 8.
  • Based on the Sole Veronique recipe in:
  • Classic Recipes
  • by Joanna Percival (Albany Books / Debenhams Books 1978).

People Who Like This Dish 2
Reviews & Comments 3

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  • vino4dino 10 years ago
    I've never peeled a grape for anyone. Is there a specific method of doing so? Could this be made without peeling the grapes? Sounds delicious!!!
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  • notyourmomma 10 years ago
    I don't peel grapes for anyone! I use green seedless grapes in this recipe, much easier and the sauce is quite delicious and wonderful. Enjoy.
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  • krumkake 10 years ago
    This sounds so delicious, notcho - you're on a roll tonight...thank you for a wonderful new way to prepare fish. I can imagine the difference the grapes make - can't wait to try it!
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