Fillets of Dover Sole Veronique

Name: Fillets of Dover Sole Veronique
Yield: Serves 4
Ingredients: 4 X 350-400 g/12-14 oz Dover sole; 48 white grapes; 600 ml/1 pint fish stock; Salt and freshly ground white pepper; 225 g/8 oz unsalted butter; 175 ml/6 fl oz dry white wine

Preparation info

Serves
4

Difficulty
Easy

Appears in

A Feast of Fish

By Ian McAndrew

Published 1989

About

This dish is a corner-stone of classical cookery. It is a very simple dish to produce, finished with a wonderful glaze. Although the classical recipe is for Dover sole, lemon sole can also be used. It does not have such a fine flavour or texture as the Dover sole, but it is still good.

Ingredients

4 X 350-400 g/12-14 oz Dover sole
48 white grapes

Fish course
Pescatarian
Gluten-free

Method

Preheat the oven to 190°C/375°F/Gas Mark 5.

Peel the grapes and remove their pips – if the grapes will not peel simply by pulling their skins off, then it may be necessary to blanch them in boiling water for a couple of seconds first. Allow them to cool and sto