Best Sole 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.

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.

ENGLISH SOLE VERONIQUE

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.