Filets of Sole Veronique Recipe

  French Seafood

Season 6 filet of sole with salt and pepper to taste and lay them in a large, generously buttered earthenware or glass baking dish. Sprinkle them with 1 generous teaspoon lemon juice and pour in 1/2 cup dry white wine.

Cover the dish with a buttered paper and bake the filets in a moderate Preheated 350*F. oven for 12 to 15 minutes.
Pour 1 cup cream sauce** over the filets. Sprinkle with 3/4 cup seeded or seedless grapes. Place the dish under the broiler until the sauce browns and bubbles.
** Cream sauce
Melt 2 tablespoons butter and add gradually 2 Tablespoons flour, stirring constantly over a low flame for 3 to 5 minutes. Add gradually 1 cup scalded milk or cream, stirring constantly to blend well. Season to taste and complete the cooking over hot but not boiling water.
Serves Six
Well worth the effort. Enjoy..

Filets of Sole Veronique

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