Lifestyle
Enjoy a taste of France with fillets of Sole Véronique
The star of the dish is the Veronique sauce - a creamy reduction made from dry vermouth, fish stock, and fresh green grapes.
A staple of classic French cuisine, Sole Veronique pairs tender fillets of sole with a creamy, grape-infused sauce that strikes just the right balance between richness and freshness. For the full experience, pour a chilled glass of 2023 Pierneef Sauvignon Blanc or 2023 La Motte Sauvignon Blanc. The crisp acidity of the wines cut through the creaminess of the sauce and complements the freshness of the fish. Recipe compliments of La Motte.
Ingredients
- 20 g Butter
- 2 Skinless sole fillets
- 200 ml Fish stock
- 100 ml Dry vermouth
- 1 bay leaf
- 150 ml Cream
- 200 g Green grapes, cut in half and deseeded
- Sea salt and freshly ground white pepper
Method
- Preheat the oven to 180C
- Lightly butter a shallow oven tray. Place the skinned fish in the tray and top with dollops of butter.
- Pour the fish stock and vermouth around the fish. Cover the fish with foil, but make sure the foil is buttered so it does not stick to the fish. Bake for 20 minutes.
- Remove the fish from the oven.
- Carefully pour the cooking liquid into a saucepan. Cover the sole with foil again to keep warm.
- Add the cream to the cooking liquor and bring to a boil over a high heat. Boil until reduced to around 100ml liquid. Add in the grapes and cook for 2 minutes.
