English Sole Veronique

Total Time: 1 hr Preparation Time: 30 mins Cook Time: 30 mins

Ingredients

• Servings: 6
• 1 1/2 lbs english sole
• 1 tablespoon salt
• 1/2 tablespoon pepper
• 1 small onion, chopped
• 2 tablespoons chopped parsley
• 1/2 lemon, juiced
• 1 cup dry wine
• 1/2 cup water
• 2 cups fish veloute sauce
• 5 tablespoons kerry irish gold sweet butter
• 3/4 cup seedless grapes
• 1/4 cup kerry irish gold sweet butter
• 1/2 cup flour
• 6 cups clam broth
• 6 peppercorns
• 1/2 teaspoon salt
• 1 cup mushroom, peelings

Recipe

• 1 cut fillets into 3-4 ounce pieces, fold in half and season with salt and pepper.
• 2 place in buttered flameproof baking dish. add onion, parsley, lemon juice, wine and water.
• 3 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.
• 4 transfer fillets into to flameproof serving platter with a slotted pancake turner and keep warm.
• 5 stir fish veloute sauce into liquid in baking dish. cook until mixture is reduced one-third. stir in butter until the butter is melted.
• 6 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.
• 7 make a pyramid of heated seedless grapes in the middle of the platter and serve immediately.
• 8 serves 6.
• 9 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.