Fillets Of Sole Véronique Recipes
SOLE VERONIQUE
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
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
Provided by Food Network
Yield 2 servings
Number Of Ingredients 6
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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