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.

Brenda Hill
Author: Brenda Hill

As a longtime food writer for Where Magazine New York City, Brenda Hill, along with her writing partner, Maralyn Hill (no relation), writes and publishes books about chefs, food and international travel. They co-authored "Our Love Affairs with Food & Travel" and joined French Master Chef Herve Laurent in writing "Cooking Secrets: The Why and How" Brenda has been active in the California Writer's Club, IFWTWA, and the Santa Barbara's Writers Conference. Brenda Hill and her partner Maralyn Hill conduct marketing and writing seminars. Maralyn and I will be heading back to Rancho La Puerta in July to give our presentation on writing and marketing your book, as well as bringing back some freshly picked off the farm nutritious and tasty recipes.