MY VERSION OF SOLE VERONIQUE 

This recipe is as classically French as a recipe can possibly be, it was one of the first dishes I think I learnt to cook in my college years, again it’s a recipe with just a few ingredients, but tastes fantastic and looks really quite elegant 

I’m using Dover Sole for my recipe, but lemon sole, megrim sole, plaice are all equally as good 

SHOPPING LIST 

4 Dover sole, skinned and filleted 

100g of butter 

2 shallots finely chopped 

300ml of dry vermouth 

500ml of fish stock ( buy it! It’s fine)

500ml of double cream 

A good bunch of seedless green grapes cut into halves 

Half handful of fresh chopped tarragon 

Squeeze of lemon 

METHOD 

season the sole fillets really well and roll up into rounds 

In a pan melt half of the butter and sweat the shallots until they are soft

Now add the vermouth and reduce till almost gone 

You can now add the fish stock and reduce by half 

Now add the cream and reduce again by half 

Now either using a hand blender or food processor, blitz until smooth 

Add a squeeze of lemon 

Return the sauce to the simmer 

Add the sole to the sauce and gently simmer for 7-8 minutes DO NOT BOIL!!

Check the seasoning, add the grapes and tarragon 

Serve immediately with some buttered curly kale and new potatoes 
This is a beautifully elegant dinner party dish 

Jon

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