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Sole veronique recipe

Sole veronique recipe

43 ratings

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


  • 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

  • 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


  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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