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Sole Véronique

Ready in 30 mins

Recipe by Graham 

Sole Véronique could just as easily be called Plaice Véronique - but it's more traditional and more decadent using sole! Not only is this a great dish to prepare when entertaining, it's also very light on calories, so is great as part of a healthy diet.

Preparation Time

5 Minutes

Cooking Time

25 Minutes

Ingredients for Sole Véronique

If you are not familiar with any ingredients, please check our International Cooking Terms page.

Currently displaying quantities in US Imperial Measurements

To serve 4:

1½ lb sole (or plaice) fillets - skinned
2 spring onions (a.k.a. scallions or salad onions)
1 sprig parsley
1 bay leaf
1½ pints dry white wine
1 tablespoon lemon juice
  salt and pepper
  fish stock
½ oz butter
2 tablespoons plain flour (all purpose flour)
approx 5 tablespoons milk
1 tablespoon cream
6 oz grapes

How to Cook Sole Véronique

  1. Fold the fillets in half and arrange in a buttered ovenproof dish. Discard the root and the dark green tops and finely chop the spring onions. Sprinkle them over the fish and add the parsley, bay leaf, wine, lemon juice and salt and freshly ground pepper to taste. Add just enough fish stock to cover the fish. (You can use a stock cube for this).
  2. Cook in a preheated moderate oven (Mk 4 - 350ºF - 180ºC) for 15 - 20 minutes until tender. Meanwhile, half the grapes, deseed them and skin them. When cooked, transfer the fillets to a warmed serving dish using a slotted spoon. Keep warm
  3. Melt the butter in a pan, stir in the flour and cook for one minute. Strain the stock to remove the solids, then gradually add the stock to the pan, stirring all the time to avoid lumps forming. Add enough milk to create a smooth, pouring sauce. Adjust the seasoning and stir in the cream and the grapes. Spoon over the fish and serve immediately with Braised Leeks and Potatoes Lyonnaise
GRAHAM'S HOT TIP:
Save a few grapes to garnish the serving dish with.