Sole Veronique
This recipe came from a french cooking class many years ago. One of my absolute favorites. When you want to impress -- fantastic!
MAKE IT SHINE! ADD YOUR PHOTO
INGREDIENTS
Nutrition- 1lb lemon sole (or flounder)
- 1⁄2
- 4tablespoons unsalted butter
- 2
- 1
- 1lemon, juice of
- 4
- 1⁄4cup white wine
- 2tablespoons flour
- 2tablespoons butter
- 1⁄4teaspoon salt
- 1⁄8teaspoon ground pepper
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DIRECTIONS
- Preheat oven to 350 degrees F.
- Rinse fish, pat dry and season with salt and pepper.
- Place fish in pan and pour wine, lemon juice, and melted butter over the fish.
- Sprinkle on the shallots.
- Cover the pan with foil and bake for 25 minutes.
- Pour drippings from fish into saucepan and reduce slightly.
- Add half and half.
- Cut the 2 tablespoons of flour and 2 tablespoons of butter together with a fork.
- Add the flour/butter mixture to the fish drippings and stir until it thickens.
- Remove saucepan from heat and add peeled grapes.
- Pour sauce with the grapes over fish.
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