Fillets of Dover Sole Veronique


Preparation info

  • Serves


    • Difficulty


Appears in

A Feast of Fish

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.


  • 4 X 350-400 g/12-14 oz Dover sole
  • 48 white grapes
  • 600 ml/1 pint fish stock
  • 175 ml/6 fl oz dry white wine
  • Salt and freshly ground white pepper
  • 225 g/8 oz unsalted butter


    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 store them in the refrigerator. Skin and fillet the sole. With the side of a heavy knife or a meat bat, slightly flatten each fillet and fold in half lengthwise. Place the folded fillets into a lightly buttered ovenproof dish. Pour over half of the fish stock and all of the white wine, season, cover with buttered paper or foil and poach in the oven for about 3-4 minutes. When the fish is cooked, remove the fillets, cover and keep warm.

    Add the remaining fish stock to the cooking liquor, bring to the boil and reduce until it is syrupy. When the stock has reduced sufficiently, turn the heat down to low and gradually whisk in the butter until it has all melted.