Lemon Sole Veronique Recipe
Try out a French classic with our lemon sole Veronique recipe. Delicate coils of fish are gently steamed in vermouth and served up with a creamy sauce of mushrooms, white grapes, samphire and...
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Cooking tools:
- Chef's knife
- Cutting board
- Toothpick
- Skillet
- Stove
- Pot
- Mixing bowl
- Spoon
- Spatula
- Aluminum foil
- Plate
- Serving bowl
Ingredients
- 2 lemon sole, approx 1kg each, each filleted into 4
- 10 green grapes
- 30g of butter
- 1/2 banana shallot, finely diced
- 50g of button mushrooms, very finely sliced
- 50g of dry vermouth
- 50g of double cream
- 2 handfuls of samphire
- 2 handfuls of fresh tarragon, chopped, with a few leaves left whole for garnish
- 1 lemon, juice to taste
- salt
- freshly ground black pepper
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