Sole Veronique
Submitted by lcgourmet
Classic French Sole Veronique: fillets poached in white wine, draped in a velvety cream sauce with seedless grapes and mushrooms, then broiled until golden and bubbly.
YIELD
6 servingsPREP
15 minCOOK
30 minREADY
45 minSole Veronique is one of those French dishes that sounds impossibly fancy but rewards you with pure, elegant simplicity.
The fillets poach gently in white wine with bay leaf, peppercorns, and onion. That aromatic liquid gets strained and reduced into the foundation of a silky cream sauce enriched with sherry, lemon juice, and just a touch of Worcestershire for savory depth.
Then come the grapes. Whole seedless grapes folded into the sauce alongside sliced mushrooms create that signature sweet-savory contrast that makes Veronique unforgettable.
Everything goes under the broiler for a minute or two until the sauce bubbles and takes on a golden blush. It’s the kind of dish that makes you feel like you’re dining in a Parisian brasserie.
Chef’s Tips
- Reduce the poaching liquid to exactly ¾ cup. Too much and the sauce will be thin; too little and it’ll be overly salty and concentrated.
- Drain the grapes thoroughly. Any extra liquid will break the consistency of the cream sauce.
- Keep a close eye under the broiler. You want bubbly and lightly browned, not scorched. Position the dish 3 to 4 inches from the heat source.
Ingredients
Directions
Rinse fish with cold water; pat dry with paper towels.
In large skillet, combine water, wine, onion, bay leaf, peppercorns and ½ teaspoon salt.
Bring to boil; reduce heat.
Add fish to liquid; cover and simmer for 4 to 5 minutes, or until fish flakes easily when tested with a fork.
Drain fish, reserving cooking liquid.
Transfer fish to well-greased 12 x 8- inch glass baking dish or oven-proof platter.
Strain reserved liquid; return to skillet and boil rapidly until reduced to ¾ cup.
Remove from heat; set aside.
In small saucepan, over medium heat, melt butter.
Blend in flour.
Gradually add cream and reduced liquid.
Continue cooking, stirring constantly, until mixture thickens.
Mix in sherry, lemon juice, Worcestershire sauce, salt and pepper.
Stir in grapes and mushrooms.
Pour hot sauce over fish; sprinkle with paprika.
Place under preheated broiler 3 to 4 inches from source of heat for 1 to 2 minutes, or until sauce is bubbly and delicately browned.
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