Sole veronique

Sole veronique recipe

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This classic French dish is famed for its delicacy and always impresses guests which makes it an ideal choice when you're planning your next dinner party. See method

  • Serves 6
  • 30mins to prepare and 20mins to cook
  • 409 calories / serving

Ingredients

  • 125g (4oz) white grapes
  • 9 lemon soles fillets, skinned
  • 30g (1oz) butter, plus extra for frying
  • small bunch fresh tarragon
  • 300ml (1/2 pint) vermouth or dry white wine
  • 2 tbsp Tesco Finest plain flour
  • 200ml Tesco Finest extra thick double cream
  • 100ml (3 1/2fl oz) milk
  • squeeze of lemon juice

Each serving contains

  • Energy

    1705kj
    409kcal
    20%
  • Fat

    26g 37%
  • Saturates

    18g 75%
  • Sugars

    5g 6%
  • Salt

    0.4g 7%

of the reference intake
Carbohydrate 8.5g Protein 27.8g Fibre 0.4g

Method

  1. Place the grapes into a bowl, pour over boiling water and leave for 1 minute. Refresh in cold water and slip off the skins using a small sharp knife and cut in half lengthways. Place into a bowl, cover and chill until needed.
  2. Cut each sole fillet in half lengthways, season well and then roll up tightly keeping the skinned side inside.
  3. Melt a little butter in a large frying pan, place the rolled fillets into the pan with 2 sprigs of tarragon and then pour over the vermouth or wine.
  4. Place the pan over a medium heat and bring up to simmering point, cover and poach for 3-4 minutes.
  5. Transfer the sole to a warm serving dish and cover lightly with foil and place the fish poaching liquid over a high heat a bubble until it has reduced to one third of its volume.
  6. Preheat the grill to high.
  7. Melt butter in a small saucepan, add the plain flour and stir to make a smooth paste. Cook for 2 minutes over a low heat to cook out the flour and then gradually add the reduced poaching liquid, the double cream and milk whisking until it is all incorporated and you have a light sauce the thickness of single cream.
  8. Season with a little salt and black pepper and a squeeze of lemon juice. Loosen with a little warm water if the sauce is too thick.
  9. Pour the sauce over the poached fish, scatter with the prepared grapes and place under the grill for 3-4 minutes or until it is golden brown on top. Scatter with a little more chopped tarragon. Serve 3 sole fillets per person.

See more Fish recipes

Sole fillets may only be available in limited stores.

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