Name: Sole Véronique with potato galettes
Prep time: 1 h
Cook time: 1 h 15 min
Total time: 2 h 15 min
Yield: Serves 4
Cuisine: France
Ingredients: 100 ml (3¼ fl oz) dry white wine; 200 ml (6½ fl oz) fish stock; 200 g (6½ oz) seedless white grapes; 2 French shallots, finely chopped; 300 ml (10 fl oz) cream; clarified butter or ghee, for frying; 8 × 85 g (2¾ oz) lemon sole fillets; 500 g (1 lb) floury potatoes, peeled and cut into even-sized pieces; 4 egg whites

Preparation info

Serves
4

Difficulty
Medium
Ready in
2 hr 30

Appears in

Seafood

By Le Cordon Bleu

Published 1999

About

A classic French recipe using white grapes in a white wine sauce to accompany poached lemon sole. Here the dish is served on crisp potato galettes.

Ingredients

Potato Galettes

500 g (1 lb) floury potatoes, peeled and cut into even-sized pieces
4 egg whites</

Method

To make the potato galettes, place the potatoes in a large pan of salted, cold water. Cover and bring to the boil, then reduce the heat and simmer for about 15-20 minutes, or until the potatoes are tender to the point of a sharp knife. Drain, return to the pan and shake over low heat for 1-2 minutes to remove excess moisture. Mash or push through a fine sieve, season wit

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Ingredients

Potato Galettes

Method

Part of