Taste – Sole with Grapes

Taste – Sole with Grapes


Fish with Soul

Sole with Grapes

I have always loved the simple, yet elegant French dish of Sole “Veronique.” I believe that August Escoffier, the master French chef, named it honor of the opera ,Veronique.

My version is very easy. I especially love this dish in the spring and summer with a light, white wine.

Ingredients:
About a pound of a fresh fillet of sole
flour

sea salt and fresh ground white or black pepper
6 teaspoons of butter (I use sweet, unsalted).
1/2 cup white wine (The Hill team prefers Sauvignon Blanc).
about 24 – 34 white seedless grapes (some of the French chefs peel theirs, not us).

Directions:

Dust sole with flour.
Heat butter in pan, before it is brown gently saute fillet on both sides until golden brown.
Season with salt and pepper and move to a heated platter.
Add grapes and wine to pan juices and heat.
This takes only a few minutes for flaky, moist sole.
Garnish with grapes leaves and/or more grapes.
Serves two or three.

Tips:
We like this white fish with grape tomatoes and sauteed baby spinach for vibrant color.
If you want a heartier entree, also serve rice pilaf or plain potatoes.
Best with a French or California chilled Sauvignon Blanc.

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