Sole Veronique

A classic French-style fish dish featuring sole fillets baked in vermouth and stock, finished with a creamy grape sauce.

Fish Seafood Gluten Free French Dinner Party

Estimated Nutrition

Calories

488.1

kcal / serving

1952.4 kcal total

Carbs

12.2g

per serving

48.6 g total

Fat

28.8g

per serving

115.2 g total

Protein

39.6g

per serving

158.4 g total

Cook Time

minutes

Serves

people

Dietary

Vegetarian Vegan Dairy Free Gluten Free

Ingredients

Dairy

Butter

Plus extra for greasing

150

Double Cream

Fruits

200

Green Grapes

Cut in half and deseeded

Liquids

200

Fish Stock

Good quality fresh stock

100

Dry Vermouth

NutsSeeds

piece

Bay Leaf

to taste

Sea Salt

Flaked

to taste

White Pepper

Freshly ground

Seafood

800

Sole Fillet

Skinless; 4 fillets

Method

Preheat your oven to 180°C.

Butter a shallow ovenproof dish and place the folded fish fillets inside in a single layer.

Dot the fish with butter and pour in the fish stock and vermouth.

Cover the dish with buttered foil and bake for 20 minutes.

Transfer the cooking liquid to a frying pan and keep the fish warm in the oven.

Boil the liquid until reduced to 100ml.

Add the cream and grapes and simmer for one minute.

Season the sauce with salt and white pepper.

Pour the sauce over the fish and serve immediately.