Whenever Jimmy has lemon sole I buy it as it’s easy to cook and has a delicate flavour. Usually I simply panfry it but last week I asked Jimmy for suggestions and he came up with the French classics – Sole Veronique or Sole Parisian. Both had slipped my mind. Since it’s grape season and Jason had some lovely green ones I decided on Sole Veronique. (With Sole Parisian, finely sliced button mushrooms replace the grapes.)
Ingredients and Method (for 4)
Trim the sides and tails off 4 lemon sole. If you want to do this dish as a restaurant would do it then fillet the sole as well.
Dust the fish with flour and panfry them in a little oil and about 10g butter making sure each side is nicely browned. This will take about 2 minutes each side depending on the size. Place them in an oven proof dish and into the oven on a low heat to keep warm while you make the sauce.
Return the pan to the heat and add 100ml each of fish stock and white wine or Vermouth. Reduce by at least half.
Add 300ml cream and reduce the mixture until it starts to thicken. This could take 2-3 minutes or more.
Season to taste and add a squeeze of lemon juice.
At the last minute add about 30 deseeded and halved green grapes. Warm them through in the sauce.
To serve place a sole on each plate and spoon sauce over each.
For a lighter version make a velouté from white wine or Vermouth and fish stock and add a little cream at the end.