Lemon sole Veronique
- Share
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
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
Sent fresh
Lemon Sole Whole
Serves 1 - Min 180g
Lightly trimmed
£4.75
Sent fresh
Mark Hix