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Sole Véronique

by Christina Julia

Sole Véronique

Serves: 4 Prep Time: Cooking Time:
Nutrition facts: 200 calories 20 grams fat
Rating: 5.0/5
( 1 voted )


  • 12 sole fillets
  • 250ml/9fl oz fish stock, made from stock cubes
  • 50ml/2fl oz white wine
  • 1 shallot, finely sliced
  • 1 bay leaf
  • 6 black peppercorns
  • 15g/1⁄2oz butter
  • 3 teaspoons flour
  • 125ml/4fl oz milk
  • 50ml/2fl oz single cream
  • 125g/41⁄2oz seedless white grapes, peeled


  • Preheat the oven to 180°C/350°F/Gas mark 4.
  • Roll the fillets into coils with the skin on the inside. Secure with
    toothpicksm and put in a well-greased ovenproof dish.
  • Combine the stock, wine, shallot, bay leaf and peppercorns in a jug,
    and pour over the fish. Cover with greased foil and bake for 15 minutes
    or until the fish flakes when tested with a fork. Carefully lift the fish out
    of the liquid with a slotted spoon, put in another dish, cover and
    keep warm.
  • Pour the cooking liquid into a saucepan, and boil for about 2 minutes
    until reduced by half, then strain.
  • In a clean pan, melt the butter, add the flour and stir for 1 minute, or
    until pale and foaming. Remove from the heat and gradually stir in the
    milk, cream and strained cooking liquid. Return to the heat, and stir until
    the mixture boils and thickens.
  • Add the grapes, then stir until heated through. Serve immediately, with
    the sauce poured over the fish.

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