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Sole Véronique
- Serves
4
- Difficulty
Easy
By Malcolm Gluck and Mark Hix
Published 2005
CLASSIC DISHES ARE MAKING A COMEBACK, and I remember this one from a live cookery competition I entered when I first arrived in London as a commis chef. Just to make it really difficult, the rule was that it had to be the ultimate classic recipe according to Escoffier: no cream in the recipe, just butter; and the dish had to be glazed under a hot grill with no egg yolk or anything. I just about got away with it, but most ended up with a plate of oily fish and grapes. One of our regulars,
Ingredients
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