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East Coast Sole Veronique Recipe



East Coast Sole Veronique

Ingredients

20 g Butter

2 Skinless sole fillets

200 ml Fish stock

100 ml Dry vermouth

1 bay leaf

150 ml Cream

200 g Green grapes, cut in half and deseeded

Sea salt and freshly ground white pepper

Method

Preheat the oven to 180C

Lightly butter a shallow oven tray. Place the skinned fish in the tray and place dollops of butter on top.

Pour the fish stock and vermouth around the fish. Cover the fish with foil but make sure the foil is buttered as not to stick to the fish. Bake for 20 minutes.

Remove the fish from the oven.

Carefully pour the cooking liquid into a sauce pan. Cover the sole with foil again to keep warm.

Add the cream to the cooking liquor to the boil over a high heat. Boil until reduced to around 100ml liquid. Add in the grapes and cook for 2minutes.

Plate up the sole and poor over the sauce. Serve with buttered new potatoes or wilted tender stem broccoli.


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