East Coast Sole Veronique
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
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.