» Sole Véronique
Bake sole in a flavorful wine and herb bath, then enrich it with a silky butter and cream sauce infused with lemon and grapes—perfect for a special dinner.
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Ingredients
- 6 large or 12 small fresh sole fillets (about 1 1/2 pounds)
- 1/2 cup dry white wine
- 1 small onion slice
- 2 to 3 slices fresh lemon
- 2 to 3 sprigs of thyme
- 5 to 6 peppercorns
- 1 tablespoon butter
- 1 tablespoon flour
- 1/2 cup half-and-half
- 1/2 teaspoon salt
- 1/2 teaspoon white pepper
- 1 cup green seedless California grapes
- 1/2 teaspoon grated lemon zest
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