Lemon Sole Véronique

A classic French fish dish featuring pan-seared lemon sole, langoustines, and a creamy grape and cucumber vermouth sauce.

Fish Seafood French Dinner Party

Estimated Nutrition

Calories

620.6

kcal / serving

2482.4 kcal total

Carbs

13.5g

per serving

54.1 g total

Fat

48.1g

per serving

192.3 g total

Protein

29.7g

per serving

118.6 g total

Cook Time

minutes

Serves

people

Dietary

Vegetarian Vegan Dairy Free Gluten Free

Ingredients

Dairy

Butter

for the stock

Unsalted Butter

for the sauce

150

Double Cream

Unsalted Butter

for the sole

Fruits

150

Green Grapes

peeled and halved

Liquids

tbsp

White Wine

300

Fish Stock

100

Dry Vermouth

NutsSeeds

sprig

Thyme

fresh

piece

Bay Leaf

tbsp

Chervil

fresh garnish

Other

piece

Edible Flowers

selection for garnish

Seafood

piece

Langoustine

tails blanched, meat and shells separated

piece

Lemon Sole Fillet

skinned, halved and rolled

Vegetables

piece

Shallot

roughly chopped

stalk

Celery

chopped

0.25

piece

Cucumber

balled using Parisian scoop

Method

Plate the sole topped with langoustines, pour sauce around the fish, and garnish with chervil and flowers.

Sauté shallot, celery, and thyme in butter for 3 minutes before adding langoustine shells, wine, and stock to cook for 5 minutes.

Blend the mixture ingredients in a food processor, pass through a sieve, and reserve the liquid.

Sauté shallots in butter, reduce vermouth and 200ml of stock by half, then add cream and reduce again.

Strain the sauce, add grapes and cucumber, and cook briefly for 1 minute.

Fry the sole fillets in butter until golden, then add langoustine meat to warm through.