Main Courses Recipes - Sole Veronique Recipe

Ingredients

• 12 sole fillets

• 250ml/9fl oz fish stock (made from stock cubes)

• 50ml/2fl oz white wine

• 1 shallot (finely sliced)

• 1 bay leaf

• 6 black peppercorns

• 15g/1/2oz butter

• 3 teaspoons flour

• 125ml/4fl oz milk

• 50ml/2fl oz single cream

• 125g/4 1/2oz seedless white grapes (peeled)

Serves 6

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Method:

1. Preheat the oven to 180°C/350°F/Gas mark 4.

2. Roll the fillets into coils with the skin on the inside. Secure with toothpicks and place in a well-greased ovenproof dish.

3. Combine the stock, wine, shallot, bay leaf and peppercorns in a jug and pour over the fish.

4. Cover with greased aluminum foil and bake for 15 minutes, or until the fish flakes when tested with a fork. Carefully lift the fish out of the liquid with a slotted spoon, place in another dish, cover and keep warm.

5. Pour the cooking liquid into a saucepan and boil for about 2 minutes, or until reduced by half, then strain.

6. In a dean pan, melt the butter, add the flour and stir for 1 minute, or until pale and foaming. Remove from the heat and gradually stir in the milk, cream and cooking liquid. Return to the heat and stir until the mixture boils and thickens.

7. Add the grapes, then stir until heated through. Serve the sauce over the fish.