Sole Veronique
This classic French dish is famed for its delicacy and always impresses guests which makes it an ideal choice when you're planning your next dinner party. Serve 3 sole fillets per person. From realfood.tesco.com.
Ingredients
| 125 g | white grapes | |
| 9 | lemon sole fillets, skinned | |
| 30 g | butter, plus extra for frying | |
| 1 small bunch | fresh tarragon | |
| 300 ml | vermouth or dry white wine | |
| 2 tbsp | 30 ml | plain flour |
| 200 ml | extra thick double cream | |
| 100 ml | milk | |
| 1 squeeze | lemon juice |
Instructions
- Place the grapes into a bowl, pour over boiling water and leave for 1 minute. Refresh in cold water and slip off the skins using a small sharp knife and cut in half lengthways. Place into a bowl, cover and chill until needed.
- Cut each sole fillet in half lengthways, season well and then roll up tightly keeping the skinned side inside.
- Melt a little butter in a large frying pan, place the rolled fillets into the pan with 2 sprigs of tarragon and then pour over the vermouth or wine. Place the pan over a medium heat and bring up to simmering point, cover and poach for 3-4 minutes.
- Transfer the sole to a warm serving dish and cover lightly with foil, and place the fish poaching liquid over a high heat and bubble until it has reduced to one third of its volume.
- Preheat the grill to high.
- Melt butter in a small saucepan, add the plain flour and stir to make a smooth paste. Cook for 2 minutes over a low heat to cook out the flour and then gradually add the reduced poaching liquid, the double cream and milk, whisking until it is all incorporated and you have a light sauce the thickness of single cream. Season with a little salt and black pepper and a squeeze of lemon juice. Loosen with a little warm water if the sauce is too thick.
- Pour the sauce over the poached fish, scatter with the prepared grapes and place under the grill for 3-4 minutes or until it is golden brown on top. Scatter with a little more chopped tarragon.