Sole Véronique

This classic dish was first served in London by famous French chef Auguste Escoffier, celebrating the success of a French operetta.

Image: Andreas Eiselen. Styling: Chiara Turilli.

Serves 6

Ingredients

  • 1 cup fish stock
  • 1 cup white wine
  • 1 shallot, finely diced
  • 1 bay leaf
  • ¼ cup parsley, finely chopped
  • milled black pepper and salt
  • 1½ cups green grapes
  • 3T butter
  • 3T olive oil
  • 12 small lemon sole fillets, skin removed

Method

In a frying pan over medium heat, combine the stock, wine, shallot, bay leaf, parsley and a few pinches of pepper, and allow to reduce by half.

Add the grapes and butter and stir until combined. Set aside but keep warm.

Heat the oil in a large non-stick pan over medium heat. Season the fillets, then fry in batches until cooked through, about 2 minutes per side.

Place the fillets on a serving platter and spoon the sauce over  them. Serve immediately.

Sole is on SASSI’s orange list but hake or angelfish makes a perfect mild-tasting, white-fish substitute. If you are  using frozen fillets, defrost them in the fridge overnight.

 

Recipes and styling by Chiara Turilli

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