Sole Veronique Recipe
Sole Veronique Recipe with Sole Fillets, White Wine, Onion, White Grapes, Butter, Flour, Milk & Parsley.
INGREDIENTS
8 Fillets of Sole
White Wine
1 Onion
Peppercorns & a Bay Leaf
8 oz (225g) White Grapes
1 oz (25g) Butter
1 oz (25g) Plain Flour
1/2 pint (300ml) Milk
Parsley
METHOD
Lay the Sole Fillets in a buttered dish and cover with White Wine. Add a slice of Onion, a Bay Leaf and several Peppercorns. Poach the Fish for 15 minutes at 300F / 150C / Mark 2. Peel and pip the Grapes. Remove the Fillets from the stock when cooked and reduce the liquid to a strong concentrated stock (1/4 pint / 150ml). Melt the Butter in a saucepan and stir in the Flour, adding the Milk and fish stock by degrees until the sauce is bubbling. Check the seasoning and add the Grapes. Arrange the Fish on an oval dish and spoon over the sauce. Garnish with Parsley. Serves 8.
Based on the Sole Veronique recipe in:
Classic Recipes
by Joanna Percival (Albany Books / Debenhams Books 1978).