Lemon sole Veronique

Yields1 Serving
 50g white seedless grapes
 1 x (450-500g) lemon sole (skinned and filleted)
 extra virgin white oil
 25g fresh peas
 25g broad beans
 2 spears of asparagus
 50g samphire
 50g unsalted butter
 juice of 1/2 a lemon
 arugula blossom flowers (optional)
 2 shallots (finely chopped)
 1 garlic clove (finely chopped)
 some olive oil (and unsalted butter)
 150ml Noilly Prat or another sweet white wine
 250ml fish stock
 100ml double cream
 1 sprig of tarragon (finely chopped)
1

Start by blanching the grapes in boiling water for 20 seconds, and immediately refresh in iced water. The skins should now slip off and be easy to peel.

2

Divide each sole fillet in half lengthways, following the natural line of the fish, and remove the cartilage. Season with a pinch of salt and white pepper, then drizzle with olive oil.

3

Next, make the sauce. Heat a heavy-based pan over a medium heat. Sweat off the finely chopped shallots and garlic in a little olive oil and butter for 1 minute before adding the Noilly Prat. Reduce by a third, then add the stock.

4

Continue to reduce the fish stock by half. Add the double cream, bring to the boil, then emulsify with a hand blender/whisk until light and frothy. Finally, add the chopped tarragon and lemon juice.

5

Blanch the peas, broad beans and asparagus in a pan of salted boiling water for 2 minutes, then immediately immerse in ice water to stop the cooking process. Set aside until needed. The broad beans can now be popped out of their jackets once cool.

6

Place the sole fillets on a sheet of greaseproof paper (to avoid sticking) in a frying pan with a knob of the butter. Cook over a medium heat for 2 minutes, before turning and cooking for a further 1-2 minutes (depending on the thickness). Remove from the heat and finish by squeezing lemon juice over the fillets, once cooked.

7

When ready to plate, drop the blanched vegetables along with the samphire back into a pan of boiling salted water. Cook for 2-3 minutes until al dente. Then toss in a little more butter, season with salt, and sprinkle around the fish, along with the grapes.

8

Spoon the emulsified sauce over and around the fish and veg, and serve with edible flowers, if you wish.

CategoryCuisine

Ingredients

 50g white seedless grapes
 1 x (450-500g) lemon sole (skinned and filleted)
 extra virgin white oil
 25g fresh peas
 25g broad beans
 2 spears of asparagus
 50g samphire
 50g unsalted butter
 juice of 1/2 a lemon
 arugula blossom flowers (optional)
 2 shallots (finely chopped)
 1 garlic clove (finely chopped)
 some olive oil (and unsalted butter)
 150ml Noilly Prat or another sweet white wine
 250ml fish stock
 100ml double cream
 1 sprig of tarragon (finely chopped)

Directions

1

Start by blanching the grapes in boiling water for 20 seconds, and immediately refresh in iced water. The skins should now slip off and be easy to peel.

2

Divide each sole fillet in half lengthways, following the natural line of the fish, and remove the cartilage. Season with a pinch of salt and white pepper, then drizzle with olive oil.

3

Next, make the sauce. Heat a heavy-based pan over a medium heat. Sweat off the finely chopped shallots and garlic in a little olive oil and butter for 1 minute before adding the Noilly Prat. Reduce by a third, then add the stock.

4

Continue to reduce the fish stock by half. Add the double cream, bring to the boil, then emulsify with a hand blender/whisk until light and frothy. Finally, add the chopped tarragon and lemon juice.

5

Blanch the peas, broad beans and asparagus in a pan of salted boiling water for 2 minutes, then immediately immerse in ice water to stop the cooking process. Set aside until needed. The broad beans can now be popped out of their jackets once cool.

6

Place the sole fillets on a sheet of greaseproof paper (to avoid sticking) in a frying pan with a knob of the butter. Cook over a medium heat for 2 minutes, before turning and cooking for a further 1-2 minutes (depending on the thickness). Remove from the heat and finish by squeezing lemon juice over the fillets, once cooked.

7

When ready to plate, drop the blanched vegetables along with the samphire back into a pan of boiling salted water. Cook for 2-3 minutes until al dente. Then toss in a little more butter, season with salt, and sprinkle around the fish, along with the grapes.

8

Spoon the emulsified sauce over and around the fish and veg, and serve with edible flowers, if you wish.

Lemon sole Veronique