Filets de Sole Véronique

Preparation info

    • Difficulty

      Easy

Appears in

What Shall We Have To-Day? 365 Recipes for All the Days of the Year

What Shall We Have To-Day? 365 Recipes for All the Days of the Year

By X. Marcel Boulestin

Published 1932

  • About

Method

Clean the soles and fillet them, poach them slowly in dry white wine with one small onion and one mushroom sliced for a few minutes. Add salt and pepper and remove the fillets, keeping them hot. Let the liquid simmer till it has reduced by half, then strain it through a muslin, return it to the saucepan, add a few white grapes, skinned and pips carefully removed, and a glass of fresh cream. Bring to the boil and let it thicken, add at the last minute, one by one, a few pieces of butter, shake the pan well, so that the sauce is smooth and the butter is well mixed to the cream, and pour over the fillets in the serving dish.