Sole Veronique

Name: Sole Veronique
Ingredients: 1 lb lemon sole (or flounder); 1/2 lb green seedless grape (peeled); 4 tablespoons unsalted butter; 2 shallots, chopped; 1 garlic clove, minced; 1 lemon, juice of; 4 ounces half-and-half (room temperature); 1/4 cup white wine; 2 tablespoons flour; 2 tablespoons butter; 1/4 teaspoon salt; 1/8 teaspoon ground pepper

12 ingredients

11 steps

Ingredients

1 lb lemon sole (or flounder)
1/2 lb green seedless grape (peeled)
4 tablespoons unsalted butter
2 shallots, chopped
1 garlic clove, minced
1 lemon, juice of
4 ounces half-and-half (room temperature)
1/4 cup white wine
2 tablespoons flour
2 tablespoons butter
1/4 teaspoon salt
1/8 teaspoon ground pepper

Directions

1

Preheat oven to 350 degrees F.
2

Rinse fish, pat dry and season with salt and pepper.
3

Place fish in pan and pour wine, lemon juice, and melted butter over the fish.
4

Sprinkle on the shallots.
5

Cover the pan with foil and bake for 25 minutes.
6

Pour drippings from fish into saucepan and reduce slightly.
7

Add half and half.
8

Cut the 2 tablespoons of flour and 2 tablespoons of butter together with a fork.
9

Add the flour/butter mixture to the fish drippings and stir until it thickens.
10

Remove saucepan from heat and add peeled grapes.
11

Pour sauce with the grapes over fish.