How To Make Sole Veronique
Enlarge
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.