Poisson Veronique Recipes

CHICKEN VERONIQUE

Chicken Veronique image

"I found this recipe in a gardening book. My family just loves it, and it's super easy! We think it's excellent served with rice pilaf on the side." -Anita Dudiwka of Akron, Ohio

Provided by Taste of Home

Categories Dinner

Time 35m

Yield 6 servings.

Number Of Ingredients 10

Ingredients

6 boneless skinless chicken breast halves (4 ounces each)
1/4 teaspoon salt
1/8 teaspoon ground nutmeg
4 teaspoons butter
2/3 cup white wine or reduced-sodium chicken broth
2 tablespoons orange marmalade spreadable fruit
3/4 teaspoon dried tarragon
2 teaspoons all-purpose flour
1/2 cup half-and-half cream
1-1/2 cups green grapes, halved

Steps:

Sprinkle chicken with salt and nutmeg. In a large non-stick skillet, cook chicken in butter over medium heat for 3-5 minutes on each side or until lightly browned., In a small bowl, combine the wine, marmalade and tarragon. Add to skillet; bring to a boil. Reduce heat; cover and simmer for 4-6 minutes on each side or until a thermometer reads 170°. Remove chicken and keep warm., Combine flour and cream until smooth. Gradually stir into skillet. Bring to a boil; cook 2 minutes longer or until thickened. Stir in grapes; heat through. Serve with chicken.

Nutrition Facts : Calories 226 calories, Fat 7g fat (4g saturated fat), Cholesterol 79mg cholesterol, Sodium 191mg sodium, Carbohydrate 13g carbohydrate (10g sugars, Fiber 1g fiber), Protein 24g protein. Diabetic Exchanges

POISSON VERONIQUE

Poisson Veronique image

Make and share this Poisson Veronique recipe from Food.com.

Provided by kymgerberich

Categories European

Time 15m

Yield 6-8 serving(s)

Number Of Ingredients 12

Ingredients

2 lbs fish fillets
1 1/2 teaspoons salt
1/4 teaspoon pepper
3/4 cup dry white wine
1 cup water
2 tablespoons shallots, finely chopped
1 tablespoon lemon juice
8 ounces green seedless grapes
2 tablespoons butter or 2 tablespoons margarine
2 tablespoons flour
1/2 cup whipping cream
2 tablespoons butter or 2 tablespoons margarine

Steps:

Sprinkle fish with salt and pepper; fold in half. Place fish in 10-ince skillet; add wine, water, shallots and lemon juice. Heat to boiling; reduce heat. Cover and simmer until fish flakes easily with fork, 4 - 5 minutes. Remove with slotted spatula to heatproof platter, keep warm. Add grapes to liquid in skillet. Heat to boiling; reduce heat. Simmer uncovered 3 minutes. Remove grapes with slotted spoon.
Heat liquid in skillet to boiling; boil until reduced to 1 cup. Pour liquid into measuring cup; reserve. Heat 2 Tbl butter in skillet until melted; stir in flour. Cook and stir 1 minute; remove from heat. Stir in reserved liquid and the whipping cream. Heat to boiling, stirring constantly.
Boil and stir 1 minute. Add 2 Tbl butter, stir until melted. Drain excess liquid from fish; spoon sauce over fish. Set oven to broil. Broil fish 4 inches from heat just until sauce is glazed, about 3 minutes. Garnish with grapes.

Nutrition Facts : Calories 357.8, Fat 16.4, SaturatedFat 9.7, Cholesterol 130.6, Sodium 778.3, Carbohydrate 10.9, Fiber 0.4, Sugar 6.2, Protein 35.6

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.

SWORDFISH WITH CITRUS SALADE "VERONIQUE"

Swordfish with Citrus Salade

Provided by Robert Irvine : Food Network

Categories main-dish

Time 40m

Yield 6 servings

Number Of Ingredients 11

Ingredients

1 pomegranate, end sliced off, scored and fruits released into a bowl
2 fresh oranges, peeled and segmented
1 1/2 cups fresh seedless grapes
1 fresh lime, zest grated and juiced
1 tablespoon fresh mint leaves, finely minced
3 fresh lemons, zest grated and juiced
2 tablespoons lemon pepper
6 (6 to 8 ounce) swordfish steaks
Salt, to taste
2 tablespoons olive oil
1/2 cup (1 stick - 8 tablespoons) butter (1/4 cup for sauteing and 1/4 cup cubed butter)

Steps:

For the salad, combine pomegranate, oranges, grapes, lime zest, lime juice, and mint leaves. Set aside briefly.
In a small bowl, make a paste with the 1/2 cup of the lemon juice (reserving the rest - about 1/4 cup - for a lemon-butter sauce), lemon zest, and lemon pepper. Season the swordfish steaks with salt and press some of the lemon paste into the top surface of the fish to make a crust on each. Over medium heat in a large saute pan, heat the olive oil and melt 1/4 cup butter. Starting with the crust side down first, sear the swordfish steaks. It is important to leave the fish undisturbed for about 3 minutes for the seasonings to integrate into the surface of the fish and for the caramelization process to begin. This will prevent the layer of seasonings from "crusting off". Flip the fish and sear the other side. Swordfish must be cooked briefly because it easily dries out. Remove fish to a utility platter and let rest. (The fish will continue to cook even when it is removed from the heat because of a process known as "carryover" cooking. It is especially important to be mindful of this with swordfish. Do not overcook the fish. If you cook this fish in the pan until it "looks" done - it will end up being overdone after carryover cooking.)
To the pan, add the reserved lemon juice and swirl to get all the bits in the pan. Remove from heat and whisk in cubed butter. Adjust seasoning with salt and pepper, if needed.
Place swordfish steaks on serving plate and drizzle with a small amount of the lemon butter sauce. Spoon citrus salad around fish.

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

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