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.

Sole Véronique

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sole fillets



fish fumet



white wine



shallot, finely diced



bay leaves



peppercorns, black






whipping cream



Muscat grapes



salt and pepper

Preparation method

  • Bring the fish fumet, white wine, shallots, bay leaves, and peppercorns to the boil and simmer for fifteen minutes.
  • Season the sole fillets with salt and pepper and roll them up with the skin on the inside.
  • Poach the sole rolls in the fish fumet but don't cook them until done.
  • Peel the Muscat grapes, chop them in half, and remove the seeds.
  • Remove the nearly-cooked rolls from the fish fumet, cover, and keep warm at 58°C.
  • Reduce the poaching liquid until it become syrupy.
  • Add the cream, mount with the butter, and blend with a hand-held blender.
  • Warm the grapes separately or in the sauce and pour the sauce and the grapes over the sole fillets.

Serving suggestions

  • As a main dish with parsley potatoes and steamed spinach.
  • As a main dish with components of leeks and potatoes.
  • As a main dish with components of carrot and asparagus.

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