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Sole Véronique

Auguste Escoffier created this dish for the opening of the operetta Véronique in London. This is a contemporary version of this dish that respects the original.

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Allergens and dietary requirements

  • Fish
  • Cow's milk
  • Lactose
  • Celery
  • Sulphite
  • Pescetarian

Ingredients

20
sole fillets
500
ml
fish fumet
200
ml
white wine
1
shallot, diced
2
leaves
bay leaf
5
black peppercorns
butter
whipping cream
500
g
Muscat grapes
as needed
salt and pepper

Scale recipe

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