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Sole Veronique

 
Sole Veronique
45

Yield

6

servings

Prep

15

min

Cook

30

min

Ready

45

min

Trans-fat Free
 

Ingredients

2 pounds sole fillets
1 ½ cups water
1 cup white wine
dry
*
1 medium onions
quartered
1 each bay leaves
*
3 to 4 each peppercorns
whole
*
½ teaspoon salt
3 tablespoons butter
3 tablespoons all-purpose flour
1 cup cream
1 tablespoon sherry
dry
1 teaspoon lemon juice
½ teaspoon worcestershire sauce
1 x salt and black pepper
to taste
*
1 cup grapes, seedless
canned, well-drained
¼ pound mushrooms
fresh, sliced
1 x paprika
*

Directions

Rinse fish with cold water; pat dry with paper towels.

In large skillet, combine water, wine, onion, bay leaf, peppercorns and ½ teaspoon salt.

Bring to boil; reduce heat.

Add fish to liquid; cover and simmer for 4 to 5 minutes, or until fish flakes easily when tested with a fork.

Drain fish, reserving cooking liquid.

Transfer fish to well-greased 12 x 8- inch glass baking dish or oven-proof platter.

Strain reserved liquid; return to skillet and boil rapidly until reduced to ¾ cup.

Remove from heat; set aside.

In small saucepan, over medium heat, melt butter.

Blend in flour.

Gradually add cream and reduced liquid.

Continue cooking, stirring constantly, until mixture thickens.

Mix in sherry, lemon juice, Worcestershire sauce, salt and pepper.

Stir in grapes and mushrooms.

Pour hot sauce over fish; sprinkle with paprika.

Place under preheated broiler 3 to 4 inches from source of heat for 1 to 2 minutes, or until sauce is bubbly and delicately browned.

 

* not incl. in nutrient facts

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Nutrition Facts

Serving Size 328g (11.6 oz)
Amount per Serving
Calories 34941% of calories from fat
 % Daily Value *
Total Fat 16g 24%
Saturated Fat 9g 45%
Trans Fat 0g
Cholesterol 144mg 48%
Sodium 436mg 18%
Total Carbohydrate 4g 4%
Dietary Fiber 1g 3%
Sugars g
Protein 78g
Vitamin A 10% Vitamin C 9%
Calcium 8% Iron 5%
* based on a 2,000 calorie diet How is this calculated?

 

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