Sole Veronique

Wine-poached sole under a silky cream sauce garnished with peeled seedless grapes.

Ingredients

• 8 sole filets (about 1 1/2 pounds)
• 2 shallots, finely chopped
• 1 cup dry white wine
• 1/2 cup Fish Stock or water
• 3 tablespoons unsalted butter
• 3 tablespoons flour
• 2/3 cup heavy cream
• 2 egg yolks
• 1 cup seedless green grapes, peeled
• Salt and white pepper to taste

Directions

1. Preheat the oven to 350°F. Butter a baking dish and sprinkle with the chopped shallots.
2. Season the filets, fold each in half, lay them in the dish, and add the wine and fish stock.
3. Cover with buttered parchment and poach 12 minutes until just opaque; drain the liquid into a saucepan and keep the fish warm.

Boil the cooking liquid down to about 3/4 cup.

1. Melt the butter in a clean pan, stir in the flour, cook 1 minute, then whisk in the reduced liquid and simmer until smooth and thick.
2. Beat the cream and egg yolks together, temper with a little hot sauce, return to the pan, and heat gently without boiling until velvety; season.
3. Warm the peeled grapes briefly in a little of the sauce.
4. Coat the sole with the sauce, scatter the grapes over and around, and glaze a moment under a hot broiler before serving.

Notes

Our own rendering of the classic Sole Veronique that featured among Dione Lucas’s many sole dishes.