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- Recipes
- Sole Veronique
Ingredients
- 8 small Sole fillets, skinned
- 150ml fish stock
- 150ml white wine
- 175g white grapes
- 25g butter
- 25g flour
- 150ml single cream
Method
Step 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.
Shop the ingredients
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On OfferValue
Ocado British Plain Flour 1.5kg
1.5kg79p
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Other
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LIFE 3w+
Country Life British Salted Butter 250g
250g£2.50
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LIFE 3w+
Elmlea Single Alternative to Cream 270ml
270ml£1.35
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Stoneleigh Marlborough Sauvignon Blanc 75cl
75cl£11
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LIFE 1m+
Knorr 8 Fish Stock Cubes 8 x 10g
8 x 10g£1.90
£2.38 per 100gFor over 10,000 products you know (and love), we now match the price of your like-for-like shop to tesco.com, including promotions and Clubcard prices. If we’re not already the same price or less, we’ll email you a voucher for the difference within 72 hours.
