English Sole Veronique Recipe
From The Plaza in New York City, served with Fish Veloute Sauce
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Cooking tools:
- Flameproof baking dish
- Flameproof serving platter
- Slotted pancake turner
- Oven
- Stove
- Cheesecloth
- Saucepan
- Wire whip
- Fine sieve
- Refrigerator
- Measuring cup
- Measuring spoon
- Cutting board
- Chef's knife
- Mixing bowl
- Spoon
- Ladle
- Kitchen scale
Ingredients
- 1 1/2 lbs english sole
- 1 tablespoon salt
- 1/2 tablespoon pepper
- 1 small onion, chopped
- 2 tablespoons chopped parsley
- 1/2 lemon, juiced
- 1 cup dry white wine
- 1/2 cup water
- 2 cups fish veloute sauce
- 5 tablespoons kerry irish gold sweet butter
- 3/4 cup seedless grapes
- 1/4 cup kerry irish gold sweet butter
- 1/2 cup flour
- 6 cups clam broth
- 6 white peppercorns
- 1/2 teaspoon salt
- 1 cup mushroom, peelings
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