Lemon Sole Veronique
- 125g white grapes, halved
- 9 fillets of lemon sole, skinned
- 30g butter
- Small bunch of tarragon
- 300ml dry white wine
- 2 tbsp flour
- 200ml double cream
- 100ml milk
- Lemon juice
- Half the fish fillets lengthways, season and roll up tightly with the skinned side on the inside. Melt a knob of butter in a frying pan and place the rolled fish in the pan with 2 tarragon sprigs. Pour in the wine and simmer for 4 mins to poach, then transfer the sole to a warm serving dish and cover with foil. Reduce the poaching liquid by ⅔ and set aside.
- Preheat the grill to high. Melt the butter in a small pan and stir in the flour to make a paste. Cook for 2 mins, then gradually add the reduced poaching liquid, the milk and cream, whisking until you have a thick and glossy sauce. Season well with salt, pepper and lemon juice, then pour over the fish rolls, scatter with grapes and grill for 4 mins or until golden on top. Scatter with tarragon and serve.
20 mins
6 serving