Sole Veronique Recipe - Cooking Index
Sole Veronique Recipe - Cooking Index
| 2 lbs | 908g / 32oz | Pacific sole fillets |
| 1 1/2 cups | 355ml | Water |
| 1 cup | 237ml | Dry white wine |
| 1 cup | 62g / 2.2oz | Onion - quartered (medium) |
| 1 | Bay leaf | |
| 3 | Peppercorns - up to 4 | |
| 1/2 teaspoon | 2.5ml | Salt |
| 3 tablespoons | 45ml | Butter |
| 3 tablespoons | 45ml | Flour |
| 1 cup | 237ml | Cream |
| 1 tablespoon | 15ml | Dry sherry |
| 1 teaspoon | 5ml | Lemon juice |
| 1/2 teaspoon | 2.5ml | Worcestershire sauce |
| Salt and pepper to taste | ||
| 1 cup | 237ml | Canned seedless grapes - well-drained |
| 1/4 lb | 113g / 4oz | Fresh mushrooms - sliced |
| Paprika |
Rinse fish with cold water; pat dry with paper towels. In large skillet, combine water, wine, onion, bay leaf, peppercorns and 1/2 teaspoon salt. Bring to boil; reduce heat. Add fish to liquid; cover and simmer for 4-5 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 3/4 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 3-4 inches from source of heat for 1-2 minutes, or until sauce is bubbly and delicately browned.
Source:
Miriam Podcameni Posvolsky
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