Poisson Veronique Recipes

FILLET OF SOLE VERONIQUE SAUTEED WITH GRAPES, CHAMPAGNE AND CREAM

Steps:

• Preheat a nonstick skillet to medium high heat and coat bottom with clarified butter. Lightly dredge fish fillets in seasoned flour and place in pan. Saute quickly 2 to 3 minutes on each side and transfer to a warm dinner plate. Add grapes and deglaze pan with champagne, cook for 2 minutes and drizzle in cream to desired consistency, pour over fish. Serve with steamed red potatoes with chives and a fresh steamed green vegetable. Serve the balance of champagne with dinner.

POISSON VERONIQUE

Steps:

• Sprinkle fish with salt and pepper; fold in half. Place fish in 10-ince skillet; add wine, water, shallots and lemon juice. Heat to boiling; reduce heat. Cover and simmer until fish flakes easily with fork, 4 - 5 minutes. Remove with slotted spatula to heatproof platter, keep warm. Add grapes to liquid in skillet. Heat to boiling; reduce heat. Simmer uncovered 3 minutes. Remove grapes with slotted spoon.
• Heat liquid in skillet to boiling; boil until reduced to 1 cup. Pour liquid into measuring cup; reserve. Heat 2 Tbl butter in skillet until melted; stir in flour. Cook and stir 1 minute; remove from heat. Stir in reserved liquid and the whipping cream. Heat to boiling, stirring constantly.
• Boil and stir 1 minute. Add 2 Tbl butter, stir until melted. Drain excess liquid from fish; spoon sauce over fish. Set oven to broil. Broil fish 4 inches from heat just until sauce is glazed, about 3 minutes. Garnish with grapes.

FISH VERONIQUE

Steps:

• Spray 10- x 6-inch dish with nonstick spray. Place fish in pan and sprinkle with salt and pepper.
• Mix stock and lemon juice in small bowl and pour over fish.
• Cover and bake at 350°F for 15 minutes.
• Melt margarine in small saucepan. Remove from heat and blend in flour. Gradually add milk and cook over moderately low heat, stirring occasionally until thickened.
• Remove fish from oven and pour liquid from baking dish into cream sauce, stirring until blended. Pour sauce over fish and sprinkle with grapes.
• Broil about 4-inches from heat for 5 minutes or until sauce starts to brown.

SOLE VERONIQUE

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.