Sole veronique

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by: Chef Ria






This famous French classic has always been a favourite of mine and, as it has somehow been neglected on restaurant menus, I think it's time for a revival.




ingredients

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serves: 4

8 (3-oz/75-g) skinned Dover sole fillets

A little butter, for greasing

2 1/2 cups (600 ml) Fish Stock

5 tablespoons dry vermouth (such as Noilly Prat)

1 1/4 cups (300 ml) heavy cream

25-30 seedless green grapes, halved

Lemon juice, salt, and freshly ground white pepper

Nutrition Facts
Sole veronique

Servings Per Recipe: 4

Amount per Serving

Calories: 204

  • Total Fat: 15.5 g
  •     Saturated Fat: 9 g
  •     Trans Fat: 0 g
  • Cholesterol: 62.4 mg
  • Sodium: 420.1 mg
  • Total Carbs: 9 g
  •     Dietary Fiber: 0.3 g
  •     Sugars: 6.1 g
  • Protein: 7.1 g
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preparation

1.  To fillet the fish, cut around the back of the head, down to the backbone, using a sharp, thin-bladed, flexible knife. Then make a cut down the center of the fish, from head to tail.

2.  Starting at the head, slide the knife under one fillet and carefully cut it away, keeping the blade as flat and as close to the bones as possible. Remove the adjacent fillet, then turn the fish over and repeat.

3.  Lay the fillet skin-side down, with the narrowest end facing you. Hold the tip of the skin with your fingers and, angling the blade of the knife down toward the skin and working it away from you, start to cut between the flesh and the skin. Firmly take hold of the skin and continue to work away from you, sawing the knife from side to side, keeping the blade close against the skin until the fillet is released.

4.  Trim the frills away from the edge of the skin less fillet to give it a neat finish.

5.  Preheat the oven to 350°F (180°C). Season the sole fillets lightly on both sides. Fold them in half, skinned-side innermost, and lay side by side in a buttered shallow baking dish. Pour in the fish stock, cover with foil, and bake for 20 minutes.

6.  Remove the fish from the dish and put on a warmed serving plate. Cover once again with the foil and keep warm. Pour the cooking liquid into a saucepan, add the vermouth, and bring to a boil. Boil vigorously until reduced to about 6 tablespoons. Add the cream and a squeeze of lemon juice, and simmer until it has thickened to a good saucelike consistency.

7.  Add the grapes to the sauce and warm through gently. Season the sauce to taste, then pour it over the fish and serve immediately.

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