How To make Filets De Sole Veronique (Sole with Green Grapes)

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Flounder with Grape Piccata Sauce

Looking for something quick and easy to serve your family or friends this holiday season? Chef Maxwell has a delicious fish dish recipe. Here's the Chef!

Sole Veronique

PROCESS:

Mince the garlic and shallots. Quarter the mushrooms and cut the green grapes in half. Baste the sole with a little olive oil and coat one side in panko crumbs.
Season lightly with salt and pepper

Heat olive oil in a non-stick skillet over medium high heat. Place the fish, crumb side down in the skillet and cook for about 2 minutes. Flip and cook on the other side for about 2 minutes and then remove the fish from the pan and keep warm.

Sauce:
Add a little more olive oil to the same pan if necessary and saute the garlic and shallots, cook briefly. Add mushrooms and grapes. Add 1/4 cup of the white wine to deglaze the pan and allow the liquid to reduce by half.

Squeeze in 1/2 lemon and add half a stick of soft butter to finish the sauce.

Place the sole on a serving platter and garnish with some cherry tomatoes and the parsley. Pour the sauce over the fish, finish with a dollop of bearnaise and serve.

INGREDIENTS:

2 filets sole, 5 oz ea.
2 tablespoons olive oil
salt and pepper to taste
panko crumbs for dredging

1 tablespoon shallot, minced
1 tablespoon garlic, minced
1/3 cup white wine
1/2 lemon, juiced
1/2 stick butter
1 cup green grapes, halved
1/2 stick of butter, soft

fresh parsley, chopped for garnish
cherry tomatoes for garnish

Turbot or Sole Véronique with Chef Ludo Lefebvre

Create a classic French seafood dish at home with this recipe from Chef Ludo Lefebvre! Follow along and learn how to make a beurre blanc sauce (add the butter slowly so it doesn't break!), which pan to use for cooking your fish (go for a Le Creuset Toughened Nonstick Fry Pan over low heat), and the secret to crispy, caramelized mushrooms (use clarified butter over medium-high heat).

Turbot or Sole Véronique:
Toughened Nonstick Fry Pan:
Signature Skillet in Nectar:
Stainless Steel Saucepan:
???? by Chloe Crespi for Ludo à la Maison and Food & Wine Magazine

Salmon Veronique. The recipe is below.

Salmon in a creamy seedless-grape sauce.

Salmon Veronique
Yield: 4 guests

Time Taken to Prepare: about 15 minutes

Equipment:
2 twelve-inch nonstick pans (2 fillets per pan)
tempered plastic spatula
rubber tipped tongs

Ingredients:
4 oz olive oil
4-5 oz salmon filets, seasoned with salt and pepper
flour (enough to lightly dust the filets on both sides)
4 oz white wine
12 oz heavy cream, heated
about 20 green grapes, peeled
salt and pepper to taste

suggested greens: broccoli
suggested starch: fried or roasted potatoes
garnish

Step by step: (Note: the whole cooking process is done on a medium flame).
1. Heat the oil in each nonstick pan until almost smoking.
2. Meanwhile, lightly dust the salmon filets with flour and place them in each pan away from you.
3. Cook the filets until they are brown on one side and then turn them and keep cooking them until they are done (about five minutes).
4. Remove the filets and set them aside.
5. Discard the oil from each pan, add the wine, place it back on the flame and let the wine reduce by at least half.
6. Add the cream, bring to a boil, and then add the grapes.
7. Let the cream reduce until it has thickened. The sauce should be tan/white in color and
somewhat thick and creamy in consistency. If it seems too thick, whisk in some more cream.
8. Return the salmon filets to each pan and turn off the heat.
9. Add salt and pepper to taste.
10. Serve with vegetables and a starch.

Lemon Sole with Verjus

Lemon Sole with Verjus
Filets de sole au verjus de Périgord
White grapes, cucumber, fennel, chive oil, tuiles, gluten-free, diabetes-friendly

Recipe

1. Roll filets of lemon sole into a sausage shape inside plastic wrap. Put into a freezer bag and immerse into water bath with sous vide machine running. Cook for 30 minutes at 56°C.
2. Prepare sauce by making a beurre blanc substituting Verjus blanc for vinegar. 1 TB minced shallots, 1/4 cup white wine, 1/8 cup Verjus. Reduce to about 1 TB. Add 1/4 cup heavy cream. Reduce by half. Add 6 TB cold butter cut into cubes. Add salt and honey, if needed.
3. Arrange sole in the center of a serving plate. Place braised fennel alongside. Hollow out a small half cucumber to make a barque. Fill it with an extraction of anise, sprinkled with lime zest. Pour Verjus sauce on fish and around the plate. Put a ring of chive oil around exterior. Decorate with peeled white grapes, grape tomatoes (skin removed) and various tuiles.