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SOLE VERONIQUE

SOLE VERONIQUE


700 g Dover or lemon sole fillets, skinned

2 shallots, skinned and chopped

fresh parsley sprigs

1 bay leaf

salt and pepper

150 ml dry white wine

25 g butter or margarine

30 ml flour

about 150 ml milk

100 g seedless white grapes, skinned

squeeze of lemon juice

30 ml single cream (optional)


  1. Arrange the fish in a shallow ovenproof dish with the shallots, herbs, salt and pepper, wine and 150 ml water. Cover with foil and bake in the oven at 200°C mark 6 for about 15 minutes, until tender.

  2. Strain the liquid from the fish and reduce it slightly by boiling rapidly, transfer the fish to a serving dish and keep warm.

  3. Melt the butter in a saucepan, stir in the flour and cook for 1 minute, stirring. Remove the pan from the heat and gradually stir in the reduced fish liquid, made up to 300 ml with the milk. Bring to the boil slowly and continue to cook, stirring, until the sauce thickens.

  4. Remove from the heat and stir in most of the grapes, the lemon juice and the cream.

  5. Pour over the fish and serve decorated with the remaining grapes.
    Serves 4


SOLE VERONIQUE

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