Sole Veronique

Made correctly there can be no finer way of serving sole ever devised. If only I could call it my own! This is a real classic from way back and is a cornerstone of old-style classical French cookery, the food I learned to cook at college. This was in fact one of my exam dishes! Cooked correctly sole Veronique never has any cream in the dish, but most chefs add a little whipped cream at the end to help ‘hold’ the sauce and to assist in the glazing. If the fish stock is well made and reduced