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Sole Veronique

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Ingredients
  Dover sole fillets 1 Pound, skinned and halved (500 Gram)
  Salt To Taste
  Black pepper To Taste
  Onion 1 Large, thinly sliced
  Bay leaf 1 , crumbled
  Dry white wine 8 Fluid Ounce (250 Milliliter)
  Water 4 Tablespoon
  Butter 1 Ounce (25 Gram)
  Flour 1 Ounce (25 Gram)
  Milk 4 Fluid Ounce (125 Milliliter)
  Double cream 4 Tablespoon
  Green grapes 8 Ounce, peeled, halved and seeded (250 Gram)
Directions

Rub the fish pieces with salt and pepper and arrange in a greased baking dish.
Sprinkle over the onion and bay leaf and pour over the wine and water.
Bake in a moderate oven (180 °C/ 350 °F or Gas Mark 4) for 15 to 20 minutes or until cooked.
Test with a fork: the flesh should flake easily.
Transfer the fish to a warmed serving dish.
Keep hot while you make the sauce.
Strain the cooking liquid and reserve 125 ml/4 fl oz.
Melt the butter in a saucepan.
Add the flour and cook, stirring, for 1 minute.
Remove from the heat and gradually stir in the milk and reserved cooking liquid.
Return to the heat and simmer, stirring, until thickened and smooth.
Stir in the cream and heat through gently.
Pour the sauce over the fish and arrange the grapes around the edge of the dish.
Serve immediately.

Recipe Summary

Cuisine: 
French
Course: 
Main Dish
Method: 
Baked

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