Fish Veronique Food
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.
FISH VERONIQUE
Chicken broth and low-fat milk lower the fat content yet give the sauce a rich creamy taste. "Veronique" refers to a dish that is garnished with grapes.
Provided by ElizabethKnicely
Categories Halibut
Time 45m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Spray 10- x 6-inch dish with nonstick spray. Place fish in pan and sprinkle with salt and pepper.
- Mix stock and lemon juice in small bowl and pour over fish.
- Cover and bake at 350°F for 15 minutes.
- Melt margarine in small saucepan. Remove from heat and blend in flour. Gradually add milk and cook over moderately low heat, stirring occasionally until thickened.
- Remove fish from oven and pour liquid from baking dish into cream sauce, stirring until blended. Pour sauce over fish and sprinkle with grapes.
- Broil about 4-inches from heat for 5 minutes or until sauce starts to brown.
SWORDFISH WITH CITRUS SALADE "VERONIQUE"
Provided by Robert Irvine : Food Network
Categories main-dish
Time 40m
Yield 6 servings
Number Of Ingredients 11
Steps:
- For the salad, combine pomegranate, oranges, grapes, lime zest, lime juice, and mint leaves. Set aside briefly.
- In a small bowl, make a paste with the 1/2 cup of the lemon juice (reserving the rest - about 1/4 cup - for a lemon-butter sauce), lemon zest, and lemon pepper. Season the swordfish steaks with salt and press some of the lemon paste into the top surface of the fish to make a crust on each. Over medium heat in a large saute pan, heat the olive oil and melt 1/4 cup butter. Starting with the crust side down first, sear the swordfish steaks. It is important to leave the fish undisturbed for about 3 minutes for the seasonings to integrate into the surface of the fish and for the caramelization process to begin. This will prevent the layer of seasonings from "crusting off". Flip the fish and sear the other side. Swordfish must be cooked briefly because it easily dries out. Remove fish to a utility platter and let rest. (The fish will continue to cook even when it is removed from the heat because of a process known as "carryover" cooking. It is especially important to be mindful of this with swordfish. Do not overcook the fish. If you cook this fish in the pan until it "looks" done - it will end up being overdone after carryover cooking.)
- To the pan, add the reserved lemon juice and swirl to get all the bits in the pan. Remove from heat and whisk in cubed butter. Adjust seasoning with salt and pepper, if needed.
- Place swordfish steaks on serving plate and drizzle with a small amount of the lemon butter sauce. Spoon citrus salad around fish.
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.
FISH VERONIQUE (LOW FAT, DIABETIC FRIENDLY)
I find this to be a really nice change of pace. It has a rich flavor and appearance while managing to be healty. I like to serve this with mixed broccoli and carrots and a low fat biscuit.
Provided by Annacia
Categories Healthy
Time 30m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Spray 10x6-inch baking dish with nonstick spray. Place fish in pan and sprinkle with salt and pepper.
- Mix wine, stock, and lemon juice in small bowl and pour over fish.
- Cover and bake at 350º F for 15 minutes.
- Melt margarine in small saucepan. Remove from heat and blend in flour. Gradually add milk and cook over moderately low heat, stirring constantly until thickened.
- Remove fish from oven and pour liquid from baking dish into cream sauce, stirring until blended. Pour sauce over fish and sprinkle with grapes.
- Broil about 4 inches from heat 5 minutes or until sauce starts to brown.
Nutrition Facts : Calories 192.5, Fat 4.7, SaturatedFat 0.8, Cholesterol 77.5, Sodium 302.1, Carbohydrate 10.2, Fiber 0.3, Sugar 3.4, Protein 23.6
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