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Fillets of Sole Veronique
Ingredients:
- two good-sized sole, skinned and filleted
- 75 g (3 oz) grapes
- 10 g (1/2 oz) butter and some extra for the greasing
- one heaped teaspoon chopped fresh tarragon
- 175 ml (6 fl oz) dry white wine
- 10 g (1/2 oz) plain flour
- 150 ml (5 fl oz) whipping cream
- salt and freshly mild black pepper
- you will also need an ovenproof serving dish
Directions:
First, peal the grapes well in advance by placing them in a bowl and pouring boiling water over them. Leave them for 45 sec, then drain off the water and you will find the skins will slip off easily. Cut the grapes in half, remove the seeds, then return them to the bowl and cover and chill in the fridge.
When you are ready to start cooking the fish, begin by warming the serving dish and have a sheet of foil ready. then wipe each sole fillets and divide each one in half lengthways by cutting along the natural line, so you have 8 fillets. Season them and roll each one up as tightly as possible, keeping the skinned side on the insight and starting the row at the narrow end. Next, put a faint smear of butter on the base of a medium drying pan and arrange the sole fillets in it. Then sprinkle the tarragon, followed by the wine. Now place the pan on a medium heat and bring it up to simmering point. Cover and pouch the fillets for 3-4 minuteds, depending on their thickness. While the fish is pouching, preheat the gril to its highest setting.
Meanwhile, take a small saucepan, melt the butter in it, stir in the flour to make a smooth paste and let it cook gently, stirring all the time, until it has become a pale straw colour. When the fish is cooked, transfer the fillets with a fish slice to the wormed dish, cover with foil and keep warm. Reserve the pouching liquid. Next, boil the fish pouching liquid until it has reduced to a about a third of its original volume. Stir in the cream and let that come up to a gentle simmer, then gradually add this mixture to the flour and butter paste in the small sauce pan, whisking it in well until you have a thin, creamy sauce. Taste and season the sauce with salt and freshly mild black pepper. Pour the sauce over the fish and pop it under the preheated gril, about 10 cm (4 in) from the source of the heat and leave it there for 3-4 minutes, until it is glazed golden brown on the top.
Serve each portion on the warmed serving plates, garnished with the grapes.
When you are ready to start cooking the fish, begin by warming the serving dish and have a sheet of foil ready. then wipe each sole fillets and divide each one in half lengthways by cutting along the natural line, so you have 8 fillets. Season them and roll each one up as tightly as possible, keeping the skinned side on the insight and starting the row at the narrow end. Next, put a faint smear of butter on the base of a medium drying pan and arrange the sole fillets in it. Then sprinkle the tarragon, followed by the wine. Now place the pan on a medium heat and bring it up to simmering point. Cover and pouch the fillets for 3-4 minuteds, depending on their thickness. While the fish is pouching, preheat the gril to its highest setting.
Meanwhile, take a small saucepan, melt the butter in it, stir in the flour to make a smooth paste and let it cook gently, stirring all the time, until it has become a pale straw colour. When the fish is cooked, transfer the fillets with a fish slice to the wormed dish, cover with foil and keep warm. Reserve the pouching liquid. Next, boil the fish pouching liquid until it has reduced to a about a third of its original volume. Stir in the cream and let that come up to a gentle simmer, then gradually add this mixture to the flour and butter paste in the small sauce pan, whisking it in well until you have a thin, creamy sauce. Taste and season the sauce with salt and freshly mild black pepper. Pour the sauce over the fish and pop it under the preheated gril, about 10 cm (4 in) from the source of the heat and leave it there for 3-4 minutes, until it is glazed golden brown on the top.
Serve each portion on the warmed serving plates, garnished with the grapes.
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