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Lemon sole Veronique recipe by Mark Hix for Rockfish

Lemon sole Veronique

Recipe by Mark Hix

I first cooked this dish at catering college fourty odd years ago then an American lady Nancy McLarty at Le Caprice who was an annual visitor always requested it. It doesn’t crop up on menus these days so this is a nostalgic dish from the past. Depending on the size of the sole fillets you can fold them in half before cooking.

Ingredients

4 lemon sole fillets, folded
1 large shallot, peeled, halved and finely chopped
60ml dry vermouth
50ml double cream
125g unsalted butter, diced
Salt and freshly ground white pepper
1tbs chopped chervil
16-20 seedless grapes, peeled and halved

Method

Preheat the oven to 190C/170C fan/gas mark 5.

Scatter the shallots in an ovenproof pan, place the folded fish on top, season and pour over the vermouth.

Cover and cook in the oven for about ten minutes until the fish is just cooked. 

Remove the fish from the pan and keep warm. 

Add the cream to the pan and bring to the boil then whisk in the butter and chervil and season to taste.

To serve, place the fish on a plate, spoon over the sauce and scatter on the grapes. 

Featured products

Lemon Sole Fillets

Serves 1 - Min 140g

Filleted

£4.95

Out of stock

Lemon Sole Fillets by Rockfish - mobile
Lemon Sole Fillets by Rockfish - mobile
A portion of Lemon Sole fillets from Rockfish Online Seafood Market in a cast iron skillet and on a plate next to it with potato and greens.

Lemon Sole Whole - Frozen

Serves 1 - Min 180g

Trimmed & head removed

£6.75

Sent frozen

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Mark Hix

Mitch is a huge fan of Mark’s, calling him one of the best fish chefs in the world. The two have been friends for years, and Mark has been cooking with fish from our Online Seafood Market since the day we opened. You can experience it for yourself at his fantastic chef’s table events at his beautiful home in Lyme Regis.