Sole Veronique
By OcadoLifeDelicate sole fillets dressed in a light, creamy sauce. Exclusive recipe for Ocado by Marguerite Patten.Time and servings
Total time
Servings
Prep time
Cooking time
Ingredients
7 total- 8 small of sole fillets, skinned
- 150 ml of white wine
- 175 g of white grapes
- 25 g of flour
- 150 ml of fish stock
- 25 g of butter
- 150 ml of single cream
Method
9 stepsStep 1
Put the sole with the fish stock, white wine, salt and pepper into an ovenproof dish.
Step 2
Peel and de-seed half the grapes, add to the fish. De-seed the remaining grapes but do not peel.
Step 3
Cover the dish with buttered foil.
Step 4
Bake in the centre of an oven pre-heated to 190°C (375°F/Gas 5) for 25 to 30 mins.
Step 5
Meanwhile, heat the butter in a saucepan, add the flour and stir over a low heat for 2 to 3 minutes.
Step 6
Blend in the cream and stir as the sauce comes to the boil and becomes thick.
Step 7
Lift the sole fillets from the liquid on to a hot dish; cover and keep warm.
Step 8
Strain just over 150ml of the hot fish liquid into the sauce and stir over a low heat to blend. Add seasoning to taste.
Step 9
Spoon the sauce over the sole and top with the remaining grapes.