Sole Véronique Posted on 5 September 2019 Tags:dish, french cuisine, SASSI, sole This classic dish was first served in London by famous French chef Auguste Escoffier, celebrating the success of a French operetta. Image: Andreas Eiselen. Styling: Chiara Turilli. Serves 6 Ingredients 1 cup fish stock 1 cup white wine 1 shallot, finely diced 1 bay leaf ¼ cup parsley, finely chopped milled black pepper and salt 1½ cups green grapes 3T butter 3T olive oil 12 small lemon sole fillets, skin removed Method In a frying pan over medium heat, combine the stock, wine, shallot, bay leaf, parsley and a few pinches of pepper, and allow to reduce by half. Add the grapes and butter and stir until combined. Set aside but keep warm. Heat the oil in a large non-stick pan over medium heat. Season the fillets, then fry in batches until cooked through, about 2 minutes per side. Place the fillets on a serving platter and spoon the sauce over them. Serve immediately. Sole is on SASSI’s orange list but hake or angelfish makes a perfect mild-tasting, white-fish substitute. If you are using frozen fillets, defrost them in the fridge overnight. Recipes and styling by Chiara Turilli Related Posts A South African summer with a Caribbean Twist 22 November 2022 South Africans more than deserve laid-back days in the sun this summer. Caribbean Twist is the... read more 10 coffee shops to visit in Johannesburg 1 November 2022 Finding the best coffee shops in Johannesburg can be tricky. We’ve put together a list... read more Celebrity chefs will fire up a custom-built kitchen at Decorex Joburg 20 July 2022 It’s going to be hot in the concept kitchen at Decorex Joburg this year as... read more PREV ARTICLE NEXT ARTICLE
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