A Classic Sole Veronique Recipe
From notyourmomma 16 years ago
- 25 minutes to make
- Serves 8
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. Read more The grapes are the difference. See less
Ingredients
- 8 Fillets of Sole shopping list
- white wine shopping list
- 1 onion shopping list
- peppercorns & a Bay Leaf shopping list
- 8 oz (225g) White grapes shopping list
- 1 oz (25g) butter shopping list
- 1 oz (25g) Plain flour shopping list
- 1/2 pint (300ml) milk shopping list
- parsley shopping list
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
- krumkake Chicago Suburbs, IL
- notyourmomma South St. Petersburg, FL
- Show up here?Review or Bookmark it! ✔
The Groups
- Not added to any groups yet!
Reviews & Comments 3
-
All Comments
-
Your Comments