The French culinary term 'véronique' describes a dish, usually fish, served in a sauce made from white wine and cream. The traditional garnish is muscat grapes, but any other type of large white grapes may be used.
8 medium Sole Fillets
2 medium Shallots
3 Button Mushrooms
1 sprig Parsley
1 Bay Leaf
Salt & Black Pepper
3 teaspoons Lemon Juice
150 ml Dry White Wine
175 grams White Grapes
20 grams Butter, unsalted
2 tablespoons Plain Flour
150 ml Milk
150 ml Cream, double
Wash the fillets, pat them dry on a clean cloth and arrange them in a lightly buttered ovenproof dish.
Peel and finely chop the shallots, trim the mushrooms and slice them thinly.
Sprinkle both over the fish and add the parsley and bay leaf.
Season with salt, freshly ground pepper and 2 teaspoons of lemon juice.
Pour the wine over the fish, adding sufficient water to barely cover the fillets.
Seal the dish closely with foil, and bake in the centre of a pre-heated oven at 180˚C for 15 - 20 minutes, or until tender.
Meanwhile, peel the grapes, cut them in half and remove any pips.
Remove the dish from the oven, carefully lift the fillets out and keep them warm.
Strain the liquid into a small saucepan.
Boil rapidly over high heat until it has reduced by about half.
Melt the butter in a separate pan and stir in the flour, blend well and cook over moderate heat for 2 minutes.
Make the reduced liquid up to 300 ml with the milk and gradually add it to the roux, stirring continuously.
Simmer over low heat until the sauce has the consistency of thick cream.
Stir in the cream and the remaining lemon juice and bring the sauce back to boiling point.
Remove from the heat, correct the seasoning and fold in two-thirds of the grapes.
Fold the fillets in half and arrange them on a flameproof serving dish.
Pour the sauce over the fish and brown under a hot grill.
Arrange the remaining grapes at either end of the dish and serve at once.
French beans mimosa and buttered potatoes would go well with the fish.