Sole Véronique with Grapes

Name: Sole Véronique with Grapes
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Yield: 4
Cuisine: French
Ingredients: 600 g Sole fillets; 30 g Flour; 40 g Butter; 1 piece Shallot; 120 ml Dry white wine; 120 ml Fish stock; 120 ml Heavy cream; 150 g Seedless white grapes; 1 tablespoon Lemon juice; 1 tablespoon Flat-leaf parsley; 3/4 teaspoon Fine salt; 1/4 teaspoon White pepper

A quietly luxurious French classic, Sole Véronique pairs delicate fillets with a white wine cream sauce and barely warmed grapes for a dish that feels both refined and light.

🔪 Prep: 20 min🔥 Cook: 20 min⏱ Total: 40 min👤 4 servings

360

kcal

33g

Proteins

12g

Carbs

20g

Fats

Steps

1
Season the sole fillets and dust them very lightly with flour. Cook them quickly in half the butter, 1 to 2 minutes per side depending on thickness. Keep warm.
2
In the same pan, soften the finely chopped shallot without letting it color. Deglaze with the white wine and reduce by half.
3
Add the fish stock and reduce slightly again, then pour in the cream. Simmer until the sauce is silky and lightly coats the spoon.
4
Add the grapes and warm them through for just 1 minute so they stay juicy. Finish with the remaining butter and the lemon juice.
5
Return the sole to the sauce for a few seconds, scatter with parsley, and serve immediately.

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