Filets De Sole Veronique (Sole With Green Grapes)

Filets de Sole Veronique is a timeless French classic that pairs delicate, flaky sole with a sophisticated sauce of dry white wine, seedless green grapes, and cream. The sweetness of the grapes balances the acidity of the wine and lemon, creating a light yet luxurious flavor profile. This dish is perfect for romantic dinners or special occasions where you want to impress without excessive effort. The fish cooks quickly, ensuring it remains tender and moist. Serve immediately to enjoy the bright, fresh flavors.

Cooking Method: Baking, Boiling, Stewing

Cuisine: Global

Courses: Main Courses

Difficulty: Advanced

Servings: 4

Calories: 342.3

Dietary: Vegetarian

Description

Filets de Sole Veronique is a timeless French classic that pairs delicate, flaky sole with a sophisticated sauce of dry white wine, seedless green grapes, and cream. The sweetness of the grapes balances the acidity of the wine and lemon, creating a light yet luxurious flavor profile. This dish is perfect for romantic dinners or special occasions where you want to impress without excessive effort. The fish cooks quickly, ensuring it remains tender and moist. Serve immediately to enjoy the bright, fresh flavors.

Directions

1
Preheat the oven broiler to high (550°F / 288°C).
2
Season the sole fillets on both sides with salt and pepper.
3
Melt 2 tablespoons of butter in a 10-inch non-stick skillet over medium heat.
4
Add the finely chopped shallots to the skillet and sauté for 1-2 minutes until softened.
5
Arrange the sole fillets in the skillet, folding them in half if they are large.
6
Pour in the dry white wine and lemon juice.
7
Increase heat to bring the liquid to a boil, then reduce to a simmer.
8
Cover the skillet and simmer for 4 to 5 minutes, or until the fish flakes easily with a fork.
9
Carefully transfer the cooked fillets to an ovenproof platter using a slotted spatula.
10
Drain the canned green grapes, reserving the liquid.
11
Add the reserved grape liquid to the skillet with the cooking juices.
12
Bring the mixture to a boil and boil rapidly until reduced to 1 cup.
13
In a small saucepan, melt the remaining 2 tablespoons of butter over low heat.
14
Stir in the flour to create a smooth paste (roux).
15
Gradually whisk the roux into the reduced wine and grape liquid in the skillet.
16
Cook over low heat, stirring constantly, until the sauce thickens and coats the back of a spoon.
17
Stir in the whipping cream and heat gently until hot but not boiling.
18
Spoon the sauce evenly over the sole fillets on the platter.
19
Place the platter under the broiler for about 3 minutes, just until the sauce is lightly glazed and bubbly.
20
Garnish with the cooked grapes and serve immediately.

Nutrition Facts

Servings 4 servings

Amount Per Serving
Calories 342.3kcal

% Daily Value *
Total Fat 21.4g33%
Saturated Fat 9.9g50%
Cholesterol 33.0mg11%
Sodium 5036.1mg210%
Total Carbohydrate 26.6g9%
Dietary Fiber 1.2g5%
Sugars 17.2g
Protein 2.3g5%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Read it online: https://www.chefs-mate.com/recipe/filets-de-sole-veronique-sole-with-green-gra/