|
|
Missing an Ingredient? www.UKFoodOnline.co.uk |
|
|
Sole Veronique HT MC 25mins Serves 4 Hot Fish Fruit Alcohol Main courseIngredients: 8 Sole Fillets 2 Shallots, finely chopped 4 Button Mushrooms, sliced 1 tbsp Freshly chopped Parsley 1/2 Bay Leaf Salt and Pepper 150ml/5fl.oz. Water 150ml/5fl.oz. Dry White Wine 100g/4oz White Seedless Grapes 25g/1oz Butter 25g/1oz Plain Flour 150ml/5fl.oz. Milk (approx) A squeeze of Lemon Juice 3 tbsp Single Cream
Instructions 1. Preheat the oven to 180C, 350F, Gas mark 4. Place the fillets in a shallow ovenproof dish together with the shallots, mushrooms, herbs, salt, pepper, water and wine. Cover with foil and bake in the centre of the oven for about 15 minutes.
2. Meanwhile, simmer the grapes in a little water for 4 minutes. Peel and halve them and set aside.
3. At the end of the cooking time, strain the liquor from the fish into a small pan and boil rapidly to reduce a little. Keep the fish warm whilst you prepare the sauce.
4. In another pan, met the butter then add the flour and cook for 1-2 minutes, stirring. Gradually add the reduced cooking liquor made up to 300ml/10fl.oz with the milk, a little at a time, stirring constantly. Bring to the boil and cook until thickened, still stirring.
5. To serve - stir the cream, lemon juice and most of the grapes into the sauce. Place the fish on a warmed serving platter and pour the sauce over. Decorate with the remaining grapes.
More Seafood & Fish Recipes | General Fish Prep & Cooking Times | Types of Fish
Overseas Visitors: If you're more used to measuring ingredients by the cup, we have the most comprehensive weight to cups conversion table on the net - both solid ingredients and liquids - so now you can easily convert our recipes to suit your preference. Click here to go to the chart. |