ENGLISH SOLE VERONIQUE
Make and share this English Sole Veronique recipe from Food.com.
Provided by carrie sheridan
Categories European
Time 1h
Yield 6 serving(s)
Number Of Ingredients 17
Steps:
- Cut fillets into 3-4 ounce pieces, fold in half and season with salt and pepper.
- Place in buttered flameproof baking dish. Add onion, parsley, lemon juice, wine and water.
- Cover dish and heat on medium heat to a boil. Lower heat and simmer 6 to 8 minutes, or just until the fish flakes easily.
- Transfer fillets into to flameproof serving platter with a slotted pancake turner and keep warm.
- Stir Fish Veloute Sauce into liquid in baking dish. Cook until mixture is reduced one-third. Stir in butter until the butter is melted.
- Strain sauce through a couple of layers of cheesecloth and spoon over the fillets. Place platter under a very hot broiler just until the sauce turns golden.
- Make a pyramid of heated seedless grapes in the middle of the platter and serve immediately.
- Serves 6.
- For Fish Veloute Sauce, melt the butter in a heavy saucepan. Stir in flour and cook very slowly until flour starts to change color and turn golden brown. Heat the clam broth (or fish stock/court bouillon), then add to the roux a cup at a time, mixing all the time with a wire whip. Skim when necessary. Add the remaining ingredients and cook very slowly for 1 hour, stirring often. Skim when necessary. When the sauce is the consistency of heavy cream, remove from heat. Strain through a fine sieve and cool. Stir occasionally while cooling to prevent a skin from forming on the top. Cover and store in refrigerator. Use within 1 week.
Nutrition Facts : Calories 356.1, Fat 18.9, SaturatedFat 11.3, Cholesterol 107.5, Sodium 1971.9, Carbohydrate 15.8, Fiber 1.4, Sugar 4.2, Protein 24.4
FILLET OF SOLE VERONIQUE SAUTEED WITH GRAPES, CHAMPAGNE AND CREAM
Provided by Food Network
Yield 2 servings
Number Of Ingredients 6
Steps:
- Preheat a nonstick skillet to medium high heat and coat bottom with clarified butter. Lightly dredge fish fillets in seasoned flour and place in pan. Saute quickly 2 to 3 minutes on each side and transfer to a warm dinner plate. Add grapes and deglaze pan with champagne, cook for 2 minutes and drizzle in cream to desired consistency, pour over fish. Serve with steamed red potatoes with chives and a fresh steamed green vegetable. Serve the balance of champagne with dinner.
SOLE VERONIQUE
This recipe came from a french cooking class many years ago. One of my absolute favorites. When you want to impress -- fantastic!
Provided by JoannyMoso
Categories < 60 Mins
Time 45m
Yield 2 serving(s)
Number Of Ingredients 12
Steps:
- Preheat oven to 350 degrees F.
- Rinse fish, pat dry and season with salt and pepper.
- Place fish in pan and pour wine, lemon juice, and melted butter over the fish.
- Sprinkle on the shallots.
- Cover the pan with foil and bake for 25 minutes.
- Pour drippings from fish into saucepan and reduce slightly.
- Add half and half.
- Cut the 2 tablespoons of flour and 2 tablespoons of butter together with a fork.
- Add the flour/butter mixture to the fish drippings and stir until it thickens.
- Remove saucepan from heat and add peeled grapes.
- Pour sauce with the grapes over fish.
Nutrition Facts : Calories 739.7, Fat 44.1, SaturatedFat 26.7, Cholesterol 221.5, Sodium 589.6, Carbohydrate 35.7, Fiber 1.4, Sugar 18.6, Protein 47.1
More about "english sole veronique recipes"
SOLE VERONIQUE RECIPE - BBC FOOD
Web Method Preheat the oven to 180C/350F/Gas 4.. Lightly butter a shallow ovenproof dish. Fold the fish fillets in half and place in a single layer in …
From bbc.co.uk
Servings 4Category Main Course
From bbc.co.uk
Servings 4Category Main Course
LEMON SOLE VERONIQUE RECIPE - GREAT BRITISH …
Web May 27, 2022 Cook for a minute or two, stirring the mushrooms until coated in butter and just starting to soften 30g of butter 1/2 banana …
From greatbritishchefs.com
Category MainTotal Time 25 mins
From greatbritishchefs.com
Category MainTotal Time 25 mins
SOLE VéRONIQUE RECIPE - THE TELEGRAPH
Web Nov 14, 2020 METHOD Preheat the oven to 190C/170C fan/Gas 5. First make the stock. Put the chopped-up fish bones, onion, green shreds of leek, celery, fennel, star anise (if using) and parsley stalks into a pan...
From telegraph.co.uk
From telegraph.co.uk
SOLE VERONIQUE RECIPE | RECIPELAND
Web In large skillet, combine water, wine, onion, bay leaf, peppercorns and ½ teaspoon salt. Bring to boil; reduce heat. Add fish to liquid; cover and simmer for 4 to 5 minutes, or until fish flakes easily when tested with a …
From recipeland.com
From recipeland.com
SOLE VERONIQUE TO LIFT YOUR SOLE – WE ARE NOT …
Web Jul 23, 2012 Sole Veronique Recipe Ingredients 2 fillets of Dover Sole, or other firm, white fleshed fish such as Lemon Sole or Plaice 1 cup (235ml) of dry white wine or vermouth 1 cup (235ml) of heavy cream 1 tbsp of …
From wearenotfoodies.com
From wearenotfoodies.com
SOLE VERONIQUE - TASTE WITH THE EYES
Web Oct 8, 2017 Heat 1/16 inch clarified butter in a non-stick skillet over medium-high heat. Lightly coat the fish with flour, shaking off any excess. Immediately add fillets to the pan without crowding. Sauté until lightly …
From tastewiththeeyes.com
From tastewiththeeyes.com
FILLETS OF SOLE VéRONIQUE | RECIPES | DELIA ONLINE
Web Nov 9, 2015 Method First peel the grapes well in advance by placing them in a bowl and pouring boiling water over them. Leave them for 45 seconds, then drain off the water and …
From deliaonline.com
Cuisine FrenchServings 2
From deliaonline.com
Cuisine FrenchServings 2
LEMON SOLE VéRONIQUE RECIPE - BBC FOOD
SOLE VéRONIQUE | GRAPES FROM CALIFORNIA
Web To make the sauce, melt the butter in a medium saucepan over medium heat. Whisk in flour and cook until the roux is bubbly and golden brown. Remove the pan from the heat and …
From grapesfromcalifornia.com
From grapesfromcalifornia.com
SOLE VERONIQUE | TESCO REAL FOOD
Web Method Place the grapes into a bowl, pour over boiling water and leave for 1 minute. Refresh in cold water and slip off the skins using a small sharp knife and cut in half …
From realfood.tesco.com
From realfood.tesco.com
ENGLISH SOLE VERONIQUE RECIPE - EASY RECIPES
Web Ingredients. 2 fillets of Dover Sole, or other firm, white fleshed fish such as Lemon Sole or Plaice. 1 cup (235ml) of dry white wine or vermouth. 1 cup (235ml) of heavy cream. 1 …
From recipegoulash.cc
From recipegoulash.cc
TURBOT OR SOLE VéRONIQUE WITH CHEF LUDO LEFEBVRE
Web Create a classic French seafood dish at home with this recipe from Chef Ludo Lefebvre! Follow along and learn how to make a beurre blanc sauce (add the butte...
From youtube.com
From youtube.com
SOLE VéRONIQUE | FOOD AND TRAVEL MAGAZINE
Web Place in a small pan, cover with water, add a pinch of sea salt and bring to a simmer for around 20 minutes. Strain into a bowl then pour back in the pan and allow to reduce for a …
From foodandtravel.com
From foodandtravel.com
SOLE VERONIQUE | ROWENA G'S RECIPES
Web Method. Put the butter, fish stock, vermouth and bay leaf into a non-stick wok or frying pan. Bring to a simmer and then put the fish gently into the liquid to cook for just 3 to 4 …
From rowenagsrecipes.com
From rowenagsrecipes.com
HAIRY BIKERS' BEST OF BRITISH, SERIES 1, FEEL GOOD FOOD
SOUS VIDE SOLE VERONIQUE RECIPE - AMAZING FOOD MADE …
Web For the Sous Vide Poached Stuffed Sole. Preheat water bath at 124°F (51°C). Lay the 2 large filets down onto plastic wrap and dust skin side with Activa RM. Place the frozen …
From amazingfoodmadeeasy.com
From amazingfoodmadeeasy.com
HOW TO PREPARE SOLE VERONIQUE - YOUTUBE
Web 11K views 11 years ago A how to lesson on How To Prepare Sole Veronique that will improve your grill recipes, fish recipes, french food, main dish recipes, romantic …
From youtube.com
From youtube.com
DOVER SOLE VERONIQUE RECIPE | THE FISH SOCIETY
Web Preheat oven to 180C/350F/Gas 4. Cut fillets in half lengthways. Season and roll each fillet loosely. Put fillets in a buttered ovenproof dish. Add bay leaf, peppercorns and wine. …
From thefishsociety.co.uk
From thefishsociety.co.uk
SOLE VERONIQUE RECIPE | EAT YOUR BOOKS
Web Sole Veronique from Rick Stein's Seafood: The Best and Most Comprehensive Guide to Fish Cookery from the Padstow Seafood School by Rick Stein. Shopping List ... If the …
From eatyourbooks.com
From eatyourbooks.com
SOLE VERONIQUE - JAMES MARTIN CHEF
Web Method Print Recipe Pan fry the fish in ½ the butter for 2 minutes flip over and cook for another minute drain on kitchen paper on a tray. In the same pan add the shallot, cook …
From jamesmartinchef.co.uk
From jamesmartinchef.co.uk
You'll also love