Fillets Of Sole Véronique Food
FILLET OF SOLE VERONIQUE SAUTEED WITH GRAPES, CHAMPAGNE AND CREAM
Provided by Food Network
Yield 2 servings
Number Of Ingredients 6
Steps:
- Preheat a nonstick skillet to medium high heat and coat bottom with clarified butter. Lightly dredge fish fillets in seasoned flour and place in pan. Saute quickly 2 to 3 minutes on each side and transfer to a warm dinner plate. Add grapes and deglaze pan with champagne, cook for 2 minutes and drizzle in cream to desired consistency, pour over fish. Serve with steamed red potatoes with chives and a fresh steamed green vegetable. Serve the balance of champagne with dinner.
SOLE VERONIQUE
Set aside quality time for making this classic fish dish - perfect for impressive friends at a dinner party.
Provided by The Hairy Bikers
Categories Main course
Yield Serves 4
Number Of Ingredients 8
Steps:
- Preheat the oven to 180C/350F/Gas 4..
- Lightly butter a shallow ovenproof dish. Fold the fish fillets in half and place in a single layer in the dish. Dot with pieces of butter.
- Pour the fish stock and vermouth around the fish. Cover the fish with a piece sheet of buttered aluminum foil. Bake for 20 minutes, or until just cooked.
- Remove the fish from the oven and carefully pour the cooking liquid into a large frying pan. Cover the fish with the foil and put back in the oven to keep warm.
- Bring the cooking liquor to the boil over a high heat. Boil until reduced to around 100ml/3½fl oz liquid. Pour the cream into the pan and return to a simmer. Stir in the grapes. Cook for a further minute, or until the grapes are hot. Season with salt and freshly ground black pepper.
- Remove the fish from the oven and gently pour over the sauce. Serve immediately.
SOLE VERONIQUE
This recipe came from a french cooking class many years ago. One of my absolute favorites. When you want to impress -- fantastic!
Provided by JoannyMoso
Categories < 60 Mins
Time 45m
Yield 2 serving(s)
Number Of Ingredients 12
Steps:
- Preheat oven to 350 degrees F.
- Rinse fish, pat dry and season with salt and pepper.
- Place fish in pan and pour wine, lemon juice, and melted butter over the fish.
- Sprinkle on the shallots.
- Cover the pan with foil and bake for 25 minutes.
- Pour drippings from fish into saucepan and reduce slightly.
- Add half and half.
- Cut the 2 tablespoons of flour and 2 tablespoons of butter together with a fork.
- Add the flour/butter mixture to the fish drippings and stir until it thickens.
- Remove saucepan from heat and add peeled grapes.
- Pour sauce with the grapes over fish.
Nutrition Facts : Calories 739.7, Fat 44.1, SaturatedFat 26.7, Cholesterol 221.5, Sodium 589.6, Carbohydrate 35.7, Fiber 1.4, Sugar 18.6, Protein 47.1
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