How To Make Sole Veronique
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How To Make Sole Veronique
Sole Veronique Recipe. Creamy Sole Veronique perfect for all occasions and best served hot with vegetables, pasta or rice. Enjoy our Sole Veronique recipe.
- Prep:
- 35m
- Cook:
- 30m
- Total:
- 1h:5m
- Serves:
- 4
Step 1: You will need
- 8 75g dover sole fillets, skinned
- 250 ml good quality fish or chicken stock
- 85 ml dry vermouth
- 150 ml double cream
- a squeeze of lemon juice
- 20-30 seedless green grapes, halved
- 1 tbsp tarragon, chopped
- 1 tbsp butter
- freshly ground black pepper and salt
- 1 saucepan
- 1 baking dish
- aluminum foil
- 1 plate
- some toothpicks
- 1 spatula
Step 2: Season the fillets
Lightly smear butter on both sides of the fillets and season them with salt and pepper.
Step 3: 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 4: Preheat the grill
Step 5: Place under grill
Place the rolled fillets in a baking dish, add the stock and place under a grill for 4-7 minutes.
Step 6: Remove the fish
Take the dish out of the oven and place the fillets onto a warmed tray covered with foil.
Step 7: 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 8: Add the cream
Stir in the cream and a squeeze of lemon juice and simmer until thickened.
Step 9: Add the grapes
Mix in the grapes and tarragon. Let it warm through gently and add some more salt and pepper if required.
Step 10: Remove the toothpicks
Step 11: Pour and serve
Pour the sauce over the fish and serve immediately.
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