Plaice Veronique Sauce Recipe

Bring to a boil reduce to half volume. Combine the stock wine and green onion in a sauce pan. Fold the fish fillets in half and place in a single layer in the dish.

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Plaice Veronique

Scatter with a little more chopped tarragon.

Plaice veronique sauce recipe. Pour the sauce over the fish and garnish with the grapes adding a few unblanched grapes if you like. Pour the sauce over the poached fish scatter with the prepared grapes and place under the grill for 3 4 minutes or until it is golden brown on top. Carefully lower in the plaice fillets and fry for 2 3 minutes on each side until really golden then drain on kitchen paper and season with sea salt flakes. Bring the sauce to the boil reduce the heat and simmer gently for 2 minutes stirring occasionally.

However if you prefer you could add the grapes to the fish before it goes under the grill. Blend the egg yolk with a little cooled sauce whisk into the sauce and remove from heat. Lightly butter a shallow ovenproof dish. Cover with cling film and microwave for 5 minutes on full power.

Delia s fillets of sole véronique recipe. 1 whole lemon sole plaice white wine 2 shallots peppercorns and bay leaf 25g butter 25 g plain flour pt fish stock. Arrange the rolls round a shallow dish. Step 4 stir the herbs through the sauce vierge and serve with the breaded plaice and buttered new potatoes if you like.

Place fish in pan and pour wine lemon juice and melted butter over the fish. Season with a little salt and black pepper and a squeeze of lemon juice. Cover with cling film and microwave for 5 minutes on full power. Reheat and whisk in the cream add the salt and pepper.

This famous french classic has always been a favourite of mine and i love to serve it with the grapes well chilled which beautifully complements the warm rich sauce. Poach the fish in the wine and tarragon for 3 4 minutes then retain the poaching liquid and place the fish in an oven proof dish cover and keep warm in the oven. Preheat the oven to 180c 350f gas 4. Stir in the.

Rinse fish pat dry and season with salt and pepper. Strain return the liquid to the pan. Pour the sauce over the fish and garnish with the grapes adding a few unbalanced grapes if you like. Preheat oven to 350 degrees f.

Microwave tip arrange the rolls round a shallow dish. Mix cornstarch with the cold water blend into sauce. Loosen with a little warm water if the sauce is too thick. Mix in remaining ingredients cover and cook for 5 minutes.