English Sole Veronique Recipes

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ENGLISH SOLE VERONIQUE



English Sole Veronique image

Make and share this English Sole Veronique recipe from Food.com.

Provided by carrie sheridan

Categories     European

Time 1h

Yield 6 serving(s)

Number Of Ingredients 17

1 1/2 lbs english sole
1 tablespoon salt
1/2 tablespoon pepper
1 small onion, chopped
2 tablespoons chopped parsley
1/2 lemon, juiced
1 cup dry white wine
1/2 cup water
2 cups fish veloute sauce
5 tablespoons kerry irish gold sweet butter
3/4 cup seedless grapes
1/4 cup kerry irish gold sweet butter
1/2 cup flour
6 cups clam broth
6 white peppercorns
1/2 teaspoon salt
1 cup mushroom, peelings

Steps:

  • Cut fillets into 3-4 ounce pieces, fold in half and season with salt and pepper.
  • Place in buttered flameproof baking dish. Add onion, parsley, lemon juice, wine and water.
  • Cover dish and heat on medium heat to a boil. Lower heat and simmer 6 to 8 minutes, or just until the fish flakes easily.
  • Transfer fillets into to flameproof serving platter with a slotted pancake turner and keep warm.
  • Stir Fish Veloute Sauce into liquid in baking dish. Cook until mixture is reduced one-third. Stir in butter until the butter is melted.
  • Strain sauce through a couple of layers of cheesecloth and spoon over the fillets. Place platter under a very hot broiler just until the sauce turns golden.
  • Make a pyramid of heated seedless grapes in the middle of the platter and serve immediately.
  • Serves 6.
  • For Fish Veloute Sauce, melt the butter in a heavy saucepan. Stir in flour and cook very slowly until flour starts to change color and turn golden brown. Heat the clam broth (or fish stock/court bouillon), then add to the roux a cup at a time, mixing all the time with a wire whip. Skim when necessary. Add the remaining ingredients and cook very slowly for 1 hour, stirring often. Skim when necessary. When the sauce is the consistency of heavy cream, remove from heat. Strain through a fine sieve and cool. Stir occasionally while cooling to prevent a skin from forming on the top. Cover and store in refrigerator. Use within 1 week.

Nutrition Facts : Calories 356.1, Fat 18.9, SaturatedFat 11.3, Cholesterol 107.5, Sodium 1971.9, Carbohydrate 15.8, Fiber 1.4, Sugar 4.2, Protein 24.4

SOLE VERONIQUE



Sole Veronique image

Set aside quality time for making this classic fish dish - perfect for impressive friends at a dinner party.

Provided by The Hairy Bikers

Categories     Main course

Yield Serves 4

Number Of Ingredients 8

10g butter, plus extra for greasing
4 x 200g/7oz skinless sole fillets
200ml/7fl oz good quality fresh fish stock
100ml/3½ozfl oz dry vermouth
1 bay leaf
150ml/5fl oz double cream
200g/7oz green grapes, cut in half and deseeded
flaked sea salt and freshly ground white pepper

Steps:

  • Preheat the oven to 180C/350F/Gas 4..
  • Lightly butter a shallow ovenproof dish. Fold the fish fillets in half and place in a single layer in the dish. Dot with pieces of butter.
  • Pour the fish stock and vermouth around the fish. Cover the fish with a piece sheet of buttered aluminum foil. Bake for 20 minutes, or until just cooked.
  • Remove the fish from the oven and carefully pour the cooking liquid into a large frying pan. Cover the fish with the foil and put back in the oven to keep warm.
  • Bring the cooking liquor to the boil over a high heat. Boil until reduced to around 100ml/3½fl oz liquid. Pour the cream into the pan and return to a simmer. Stir in the grapes. Cook for a further minute, or until the grapes are hot. Season with salt and freshly ground black pepper.
  • Remove the fish from the oven and gently pour over the sauce. Serve immediately.

SOLE VERONIQUE



Sole Veronique image

This recipe came from a french cooking class many years ago. One of my absolute favorites. When you want to impress -- fantastic!

Provided by JoannyMoso

Categories     < 60 Mins

Time 45m

Yield 2 serving(s)

Number Of Ingredients 12

1 lb lemon sole (or flounder)
1/2 lb green seedless grape (peeled)
4 tablespoons unsalted butter
2 shallots, chopped
1 garlic clove, minced
1 lemon, juice of
4 ounces half-and-half (room temperature)
1/4 cup white wine
2 tablespoons flour
2 tablespoons butter
1/4 teaspoon salt
1/8 teaspoon ground pepper

Steps:

  • Preheat oven to 350 degrees F.
  • Rinse fish, pat dry and season with salt and pepper.
  • Place fish in pan and pour wine, lemon juice, and melted butter over the fish.
  • Sprinkle on the shallots.
  • Cover the pan with foil and bake for 25 minutes.
  • Pour drippings from fish into saucepan and reduce slightly.
  • Add half and half.
  • Cut the 2 tablespoons of flour and 2 tablespoons of butter together with a fork.
  • Add the flour/butter mixture to the fish drippings and stir until it thickens.
  • Remove saucepan from heat and add peeled grapes.
  • Pour sauce with the grapes over fish.

Nutrition Facts : Calories 739.7, Fat 44.1, SaturatedFat 26.7, Cholesterol 221.5, Sodium 589.6, Carbohydrate 35.7, Fiber 1.4, Sugar 18.6, Protein 47.1

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