English Sole Veronique
- Ready In:
- 1 1⁄2 lbs english sole
- 1 tablespoon salt
- 1⁄2 tablespoon pepper
- 1 small onion, chopped
- 2 tablespoons chopped parsley
- 1⁄2 lemon, juiced
- 1 cup dry white wine
- 1⁄2 cup water
- 2 cups fish veloute sauce
- 5 tablespoons kerry irish gold sweet butter
- 3⁄4 cup seedless grapes
- 1⁄4 cup kerry irish gold sweet butter
- 1⁄2 cup flour
- 6 cups clam broth
- 6 white peppercorns
- 1⁄2 teaspoon salt
- 1 cup mushroom, peelings
- Cut fillets into 3-4 ounce pieces, fold in half and season with salt and pepper.
- Place in buttered flameproof baking dish. Add onion, parsley, lemon juice, wine and water.
- Cover dish and heat on medium heat to a boil. Lower heat and simmer 6 to 8 minutes, or just until the fish flakes easily.
- Transfer fillets into to flameproof serving platter with a slotted pancake turner and keep warm.
- Stir Fish Veloute Sauce into liquid in baking dish. Cook until mixture is reduced one-third. Stir in butter until the butter is melted.
- Strain sauce through a couple of layers of cheesecloth and spoon over the fillets. Place platter under a very hot broiler just until the sauce turns golden.
- Make a pyramid of heated seedless grapes in the middle of the platter and serve immediately.
- Serves 6.
- For Fish Veloute Sauce, melt the butter in a heavy saucepan. Stir in flour and cook very slowly until flour starts to change color and turn golden brown. Heat the clam broth (or fish stock/court bouillon), then add to the roux a cup at a time, mixing all the time with a wire whip. Skim when necessary. Add the remaining ingredients and cook very slowly for 1 hour, stirring often. Skim when necessary. When the sauce is the consistency of heavy cream, remove from heat. Strain through a fine sieve and cool. Stir occasionally while cooling to prevent a skin from forming on the top. Cover and store in refrigerator. Use within 1 week.
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RECIPE SUBMITTED BY
56, an Army brat who has lived in 20 different locations [born in germany, went to kindergarten in japan] including new york city, palo alto CA, maine, georgia, chicago, after growing up in small-town kansas... have some fabulous recipes from well-traveled army people... recently started adding just a splash of bourbon or brandy to real maple syrup - and it really gives french toast or pancakes a special, more sophisticated flavor... a friend jokes that bourbon is my new "secret ingredient" that i'll be adding to everything - it's not true but i'm telling you - you should try it! it's really very good [for adults, anyway] sugarpea's apple pancake recipe is a deadringer for Walker Brothers Pancake House in north shore Chicago - i've searchd for this for 34 years - and it's easy as well as To Die For!!! the Dutch Baby pancake is a huge seller there too - with the same gooey comfort-food but elegant batter... also if you search for lettuce wrap - the 2 recipes for PF Chang's come up... this is also SO GOOD, truly a memorable entree... for cookbooks: With a Jug of Wine, More Recipes With a Jug of Wine were written by the San Francisco Chronicle food writer decades ago - and most everything in them is superb - and i learned a lot as a new cook, young wife, from reading through them in the late 1970s... i got a [very French] sense of food as a way of life