Recipe
A Classic Sole Veronique Recipe Recipe
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Notyourmomma / All my dishes 2 years, 2 months ago
One of the classic French preparations learned from my years at Rollande et Pierre. Delicious and wonderful. Instead of sole, they often used pompano which was equally marvelous. And the veronique method is good with a poached chicken. The grapes... More
Prep:25m Cook:25m Servings:8
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 Notyourmomm |
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Ingredients
- 8 Fillets of Sole
- White Wine
- 1 Onion
- Peppercorns & a Bay Leaf
- 8 oz (225g) White Grapes
- 1 oz (25g) Butter
- 1 oz (25g) Plain Flour
- 1/2 pint (300ml) Milk
- Parsley
Directions
- 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).
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krumkake 2 years, 2 months ago said:
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!
notyourmomma 2 years, 2 months ago said:
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.
vino4dino 1 year, 11 months ago said:
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!!!