Lemon Sole Veronique is a classic fish dish. It’s smooth, creamy sauce with grapes is a delicious combination with the white fish. It is a simple dish to prepare, first the sole is poached in white wine/vermouth. Then a cream sauce is made with the poaching liquor, grapes are added and then poured over the fish.
Sole Veronique history
This recipe is a Lemon Sole Veronique however the original version was based on Dover Sole. The recipe was created by the French chef, Escoffier when working in London at the Carlton Hotel to celebrate the opening of the French opera Véronique.
Lemon Sole is regularly available in our shops. Our price and information tags on the counter will usually tell you where and how your fish has been caught.
This recipe is to serve four people Allow about 30 minutes for preparation and cooking time.
Ingredients for Lemon Sole Veronique
250 ml of fish stock from Walter Purkis & Sons
150 ml dry vermouth
4 fillets of lemon sole (two fish) from Walter Purkis & Sons, (skinned and boned- just ask in the shop)
125 g of seedless green grapes and a few extra for garnish
142 ml of double cream
10 g of butter
10 g of plain flour
½ tablespoon fresh parsley
Salt and pepper
Cooking Method For Lemon Sole Veronique
Pour the fish stock and vermouth into a saucepan.
Half each fillet length ways cutting along the middle line. Season them with salt and pepper then roll up the fish fillets, start with the narrow tail end and roll towards the head (as tightly as you can). Place in the liquid over a moderate heat and bring up to a simmer poach for a further 4 minutes. NB Thicker fillets will require longer than thin.
Once cooked they should be quite firm however gently lift out the fish and put onto a serving dish to keep warm while you prepare the sauce.
Bring the remaining cooking liquor to a gentle boil to reduce to a half or third the original quantity. When reduced add the cream and cook for a few minutes without boiling.
Mix the flour and butter together to make a” beurre manie” and gradually whisk this into the sauce until it is slightly thickened. Taste to check that the flour is cooked.
Cook for a few minutes longer before adding the halved grapes and chopped parsley. Add salt and pepper and pour the sauce over the fish. Optionally you can quickly brown your dish under the grill before garnishing with a few of the halved grapes – serve right away.
This will be delicious served with some mashed potatoes and some steamed greens such as spinach or broccoli
