How To Make Sole Veronique

Step 1: Season the fillets

Step 2: Roll the fillets

Keeping the skin on the inside, roll up the fillets from the narrow end. Roll them tightly as possible and then secure with a toothpick.

Step 3: Preheat the grill

Step 4: Place under grill

Place the rolled fillets in a baking dish, add the stock and place under a grill for 4-7 minutes.

Step 5: Remove the fish

Take the dish out of the oven and place the fillets onto a warmed tray covered with foil.

Step 6: Make the sauce

Pour the remaining liquid from the baking dish into a saucepan. Add the vermouth and bring to a vigorous boil until reduced by a half.

Step 7: Add the cream

Stir in the cream and a squeeze of lemon juice and simmer until thickened.

Step 8: Add the grapes

Mix in the grapes and tarragon. Let it warm through gently and add some more salt and pepper if required.

Step 9: Remove the toothpicks

Step 10: Pour and serve

Pour the sauce over the fish and serve immediately.