Fillets Of Sole Véronique Recipes

SOLE VERONIQUE

Sole Veronique image

This recipe came from a french cooking class many years ago. One of my absolute favorites. When you want to impress -- fantastic!

Provided by JoannyMoso

Categories < 60 Mins

Time 45m

Yield 2 serving(s)

Number Of Ingredients 12

Ingredients

1 lb lemon sole (or flounder)
1/2 lb green seedless grape (peeled)
4 tablespoons unsalted butter
2 shallots, chopped
1 garlic clove, minced
1 lemon, juice of
4 ounces half-and-half (room temperature)
1/4 cup white wine
2 tablespoons flour
2 tablespoons butter
1/4 teaspoon salt
1/8 teaspoon ground pepper

Steps:

Preheat oven to 350 degrees F.
Rinse fish, pat dry and season with salt and pepper.
Place fish in pan and pour wine, lemon juice, and melted butter over the fish.
Sprinkle on the shallots.
Cover the pan with foil and bake for 25 minutes.
Pour drippings from fish into saucepan and reduce slightly.
Add half and half.
Cut the 2 tablespoons of flour and 2 tablespoons of butter together with a fork.
Add the flour/butter mixture to the fish drippings and stir until it thickens.
Remove saucepan from heat and add peeled grapes.
Pour sauce with the grapes over fish.

Nutrition Facts : Calories 739.7, Fat 44.1, SaturatedFat 26.7, Cholesterol 221.5, Sodium 589.6, Carbohydrate 35.7, Fiber 1.4, Sugar 18.6, Protein 47.1

FILLET OF SOLE VERONIQUE SAUTEED WITH GRAPES, CHAMPAGNE AND CREAM

Fillet of Sole Veronique Sauteed with Grapes, Champagne and Cream image

Provided by Food Network

Yield 2 servings

Number Of Ingredients 6

Ingredients

Clarified butter
2 (4 to 6 ounce) fillets grey sole or yellowtail flounder
Flour for dredging seasoned with salt and pepper
20 sliced white grapes
1 bottle good champagne
1/2 pint heavy cream

Steps:

Preheat a nonstick skillet to medium high heat and coat bottom with clarified butter. Lightly dredge fish fillets in seasoned flour and place in pan. Saute quickly 2 to 3 minutes on each side and transfer to a warm dinner plate. Add grapes and deglaze pan with champagne, cook for 2 minutes and drizzle in cream to desired consistency, pour over fish. Serve with steamed red potatoes with chives and a fresh steamed green vegetable. Serve the balance of champagne with dinner.

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