Lemon Sole Veronique

PT25M

First published in 2022
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Ingredients

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Lemon Sole Veronique

1

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

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)

3

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

4

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
5

Once cooked through, carefully lift out the fish, remove the cocktail sticks, place on a plate and cover with foil to keep warm

6

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

7

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

First published in 2022
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