Sole Veronique Recipes

SOLE VERONIQUE

Steps:

• Preheat the oven to 180C/350F/Gas 4..
• Lightly butter a shallow ovenproof dish. Fold the fish fillets in half and place in a single layer in the dish. Dot with pieces of butter.
• Pour the fish stock and vermouth around the fish. Cover the fish with a piece sheet of buttered aluminum foil. Bake for 20 minutes, or until just cooked.
• Remove the fish from the oven and carefully pour the cooking liquid into a large frying pan. Cover the fish with the foil and put back in the oven to keep warm.
• Bring the cooking liquor to the boil over a high heat. Boil until reduced to around 100ml/3½fl oz liquid. Pour the cream into the pan and return to a simmer. Stir in the grapes. Cook for a further minute, or until the grapes are hot. Season with salt and freshly ground black pepper.
• Remove the fish from the oven and gently pour over the sauce. Serve immediately.

FILLET OF SOLE VERONIQUE SAUTEED WITH GRAPES, CHAMPAGNE AND 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.

SOLE VERONIQUE

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.

ENGLISH SOLE VERONIQUE

Steps:

• Cut fillets into 3-4 ounce pieces, fold in half and season with salt and pepper.
• Place in buttered flameproof baking dish. Add onion, parsley, lemon juice, wine and water.
• Cover dish and heat on medium heat to a boil. Lower heat and simmer 6 to 8 minutes, or just until the fish flakes easily.
• Transfer fillets into to flameproof serving platter with a slotted pancake turner and keep warm.
• Stir Fish Veloute Sauce into liquid in baking dish. Cook until mixture is reduced one-third. Stir in butter until the butter is melted.
• Strain sauce through a couple of layers of cheesecloth and spoon over the fillets. Place platter under a very hot broiler just until the sauce turns golden.
• Make a pyramid of heated seedless grapes in the middle of the platter and serve immediately.
• Serves 6.
• For Fish Veloute Sauce, melt the butter in a heavy saucepan. Stir in flour and cook very slowly until flour starts to change color and turn golden brown. Heat the clam broth (or fish stock/court bouillon), then add to the roux a cup at a time, mixing all the time with a wire whip. Skim when necessary. Add the remaining ingredients and cook very slowly for 1 hour, stirring often. Skim when necessary. When the sauce is the consistency of heavy cream, remove from heat. Strain through a fine sieve and cool. Stir occasionally while cooling to prevent a skin from forming on the top. Cover and store in refrigerator. Use within 1 week.

SOLE VERONIQUE

Steps:

• On waxed paper mix flour, nutmeg and salt and pepper. Coat fish with flour mixture.In a large skillet over medium-high heat brown fish on both sides in butter or margarine and oil for 7 to 10 minutes or until fish flakes easily with a fork. Transfer to a warm platter cover and keep warm.Place grapes in skillet swirl over high heat just until grapes are warm and turn bright green. Spoon over fish.Pour cream into skillet. Cook and stir over high heat until lightly golden. Drizzle over fish.

SOLE VERONIQUE

Steps:

• On waxed paper mix flour, nutmeg and salt and pepper. Coat fish with flour mixture.In a large skillet over medium-high heat brown fish on both sides in butter or margarine and oil for 7 to 10 minutes or until fish flakes easily with a fork. Transfer to a warm platter cover and keep warm.Place grapes in skillet swirl over high heat just until grapes are warm and turn bright green. Spoon over fish.Pour cream into skillet. Cook and stir over high heat until lightly golden. Drizzle over fish.