Sole Veronique Food

SOLE VERONIQUE

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

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.

FILLETS OF SOLE VéRONIQUE

Steps:

• First peel the grapes well in advance by placing them in a bowl and pouring boiling water over them. Leave them for 45 seconds, 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 refrigerator until needed. 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 of the 4 sole fillets and divide each one in half lengthways by cutting along the natural line, so you now have 8 fillets. Season them and roll each one up as tightly as possible, keeping the skinned side on the inside and starting the roll at the narrow end. Next put a faint smear of butter on the base of a medium frying pan and arrange the sole fillets in it. Then sprinkle in the tarragon followed by the vermouth. Now place the pan on a medium heat and bring it up to simmering point. Cover, then put a timer on and poach the fillets for 3-4 minutes, depending on their thickness. While the fish is poaching pre-heat the grill 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 warmed dish, cover with foil and keep warm. Reserve the poaching liquid. Next boil the fish-poaching liquid in its pan until it has reduced to about a third of its original volume. Stir in the cream and let that come up to a gentle simmer, then gradually add this cream and liquid mixture to the flour and butter mixture in the small saucepan, whisking it in well until you have a thin, creamy sauce. Taste and season with salt and freshly milled black pepper. Pour the sauce over the fish and pop it under the pre-heated grill (about 4 inches from the source of the heat) and leave it there for approximately 3 minutes, until it is glazed golden brown on top. Serve each portion on to warmed serving plates, garnished with grapes.

FILLET OF SOLE VERONIQUE SAUTEED WITH GRAPES, CHAMPAGNE AND CREAM

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.

ENGLISH SOLE VERONIQUE

Steps:

• Cut fillets into 3-4 ounce pieces, fold in half and season with salt and pepper.
• Place in buttered flameproof baking dish. Add onion, parsley, lemon juice, wine and water.
• Cover dish and heat on medium heat to a boil. Lower heat and simmer 6 to 8 minutes, or just until the fish flakes easily.
• Transfer fillets into to flameproof serving platter with a slotted pancake turner and keep warm.
• Stir Fish Veloute Sauce into liquid in baking dish. Cook until mixture is reduced one-third. Stir in butter until the butter is melted.
• Strain sauce through a couple of layers of cheesecloth and spoon over the fillets. Place platter under a very hot broiler just until the sauce turns golden.
• Make a pyramid of heated seedless grapes in the middle of the platter and serve immediately.
• Serves 6.
• For Fish Veloute Sauce, melt the butter in a heavy saucepan. Stir in flour and cook very slowly until flour starts to change color and turn golden brown. Heat the clam broth (or fish stock/court bouillon), then add to the roux a cup at a time, mixing all the time with a wire whip. Skim when necessary. Add the remaining ingredients and cook very slowly for 1 hour, stirring often. Skim when necessary. When the sauce is the consistency of heavy cream, remove from heat. Strain through a fine sieve and cool. Stir occasionally while cooling to prevent a skin from forming on the top. Cover and store in refrigerator. Use within 1 week.