Lemon Sole Veronique
Veronique sauce is a French cream sauce, made with vermouth, white grapes and often tarragon. It is most commonly served with fillets of lemon sole, pairing beautifully with the delicate fish. We've elevated the dish to new heights with the addition of finely sliced mushrooms and some crunchy, salty samphire. Ready in just 25 minutes, this is your new favourite flatfish go-to!
Ingredients
Metric
Imperial
Lemon Sole Veronique
- 2 lemon sole, approx 1kg each, each filleted into 4
- 10 green grapes
- 30g of butter
- 1/2 banana shallot, finely diced
- 50g of button mushrooms, very finely sliced
- 50g of dry vermouth
- 50g of double cream
- 2 handfuls of samphire
- 2 handfuls of fresh tarragon, chopped, with a few leaves left whole for garnish
- 1 lemon, juice to taste
- salt
- freshly ground black pepper
Equipment
- Cocktail sticks
Method
Fillet the lemon soles, then skin and pin-bone them (you can also ask your fishmonger to do this.) Divide each fillet in half so you are left with 4 fillets per fish. Lightly season with salt, then carefully roll each piece up and secure with a cocktail stick
- 2 lemon sole, approx 1kg each, each filleted into 4
- salt
To peel the grapes, pour boiling water over them and leave for 45 seconds, the skins should then easily peel away. Slice them in half and cover with cold water and a squeeze of lemon so prevent discolouration (they brown quite quickly)
- 10 green grapes
Place a large frying pan over a medium heat and add the butter. Once melted, add the shallot and finely sliced mushrooms with a pinch of salt. Cook for a minute or two, stirring the mushrooms until coated in butter and just starting to soften
- 30g of butter
- 1/2 banana shallot, finely diced
- 50g of button mushrooms, very finely sliced
Carefully place the rolls of fish into the pan, then pour in the vermouth, cover with a lid and gently steam for 4–5 minutes
- 50g of dry vermouth
Once cooked through, carefully lift out the fish, remove the cocktail sticks, place on a plate and cover with foil to keep warm
Place the pan back over the heat and add the double cream, samphire, grapes and tarragon, and simmer for a few minutes until slightly thickened. Taste and season with salt, pepper and lemon juice
- 50g of double cream
- 2 handfuls of samphire
- 2 handfuls of fresh tarragon, chopped, with a few leaves left whole for garnish
- 1 lemon, juice to taste
- salt
- freshly ground black pepper
Divide most of the sauce between two bowls, then carefully add four pieces of sole. Finish the dish with the rest of the sauce and some tarragon leaves
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