Tuesday, November 23, 2010

Filet of Sole Veronique

Sole Veronique is one of my favorite entrees.  This traditional recipe is delicious!  The traditional technique that is used to make this recipe is not what you may expect.
     Recipe:  Heat a sauce pot over medium heat.
     Add 3 pats of unsalted butter.
     Add an equal amount of flour while constantly stirring.
     Stir untill the roux bbecomes a blonde color.
     Add 1/2 cup of milk.
     Add sea salt and white pepper.
     Stir with a whisk, till the milk starts to thicken.
     Add a splash of cream. 
     Stir the bechamel sauce till it thickens.
     The sauce should be a medium thin consistency.  Reduce the sauce if it is too thin or add cream if it is too thick. 
     Add 2 ponches of chopped Italian parsley to the sauce, when it is finished.
     Set the sauce aside.
     Heat a saute pan over medium heat. 
     Add 2 pats of unsalted butter.
     Melt the butter.
     Remove the pan from the heat. 
     Overlap 2 small sole filets in the pan. 
     Add just enough water and dry white wine to poach the sole. 
     Add sea salt and few black peppercorns. 
     Add 1 bay leaf.
     Add 1 teaspoon of chopped shallot. 
     Add some peeled white grapes that are cut in half.  (That is correct.  Peeled grapes!) 
     Cover the pan with a lid or parchment paper. 
     Place the pan in a 350 degree oven.
     When the sole becomes poached, remove the pan from the oven. 
     Remove the lid or parchment paper. 
     Discard the peppercorns and bay leaf. 
     Add about 1/2 cup of the poaching liquid to the cream sauce in the sauce pot.
     Reduce the sauce over medium/medium high heat, till it becomes a thin medium consistency. 
     Discard the remaining poaching liquid in the pan.  (Do not discard the grapes.) 
     Spoon the cream sauce over the sole and grapes. 
     Place the pan under a broiler, till the sauce gains a light color.
     Set the sole filets on a plate with a spatula. 
     Spoon the cream sauce and grapes over the sole. 
     Serve with blanched small buttered carrot halves. 
     Place buttered tournee potatoes on the plate. 
     Place buttered steamed asparagus spears on the plate. 
     The vegetables should be lightly seasoned with sea salt and white pepper only.
     This is a very elegant traditional French entree!  The flavor is light and the aroma is rich with grapes and wine.  The time it takes to make Sole Veronique is well worth the effort!  ...  Shawna

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