Sole Veronique is one of my favorite entrees. This traditional recipe is delicious! The technique that is used to make this recipe is not what you may expect.
Parsley Bechamel Sauce Recipe:
Heat a sauce pot over medium/medium low heat.
Add 3 pats of unsalted butter.
Add an equal amount of flour while constantly stirring.
Stir untill the roux becomes a blonde color.
Add 1/2 cup of milk.
Add sea salt and white pepper.
Stir with a whisk, till the milk starts to thicken.
Add 1/4 cup of cream.
Stir the bechamel sauce, till it thickens.
Reduce the temperature to low heat.
Simmer the bechamel sauce for about 10 minutes, till the roux flavor cannot be noticed.
The sauce should be a medium thin consistency. Reduce the sauce if it is too thin or add cream or milk if it is too thick.
Add 2 pinches of chopped Italian parsley to the sauce, when it is finished.
Set the sauce aside.
Filet of Sole Veronique Recipe:
Heat a saute pan over medium heat.
Add 2 pats of unsalted butter.
Melt the butter.
Remove the pan from the heat.
Overlap 2 small 3 to 4 ounce sole filets in the pan.
Add just enough water and dry white wine to poach the sole. (Barely cover the sole filets with liquid.)
Add sea salt and few black peppercorns.
Add 1 bay leaf.
Add 1 teaspoon of chopped shallot.
Add 1 small handful of peeled white grapes that are cut in half. (That is correct. Peeled grapes!)
Cover the pan with a lid or parchment paper.
Place the pan in a 350 degree oven.
When the sole becomes poached, remove the pan from the oven.
Remove the lid or parchment paper.
Discard the peppercorns and bay leaf.
Add about 1/2 cup of the poaching liquid to the parsley bechamel sauce in the sauce pot.
Quickly reduce the sauce over medium/medium high heat, till it becomes a medium thin sauce consistency.
Discard the remaining poaching liquid in the pan. (Do not discard the grapes!)
Spoon the cream sauce over the sole and grapes.
Place the pan under a broiler, till the sauce gains a light color.
Carefully set the sole filets on a plate with a spatula.
Spoon the parsley cream sauce and grapes over the sole. Only a very small amount of the sauce is needed!
Serve with blanched small buttered carrot halves or a vegetable of your choice.
Place buttered tournee potatoes on the plate or a potato of your choice.
Place buttered steamed asparagus spears on the plate or a second vegetable of your choice.
The vegetables should be lightly seasoned with sea salt and white pepper only.
This is a very elegant traditional French entree! The flavor is light and the aroma is rich with grapes and wine. The time that it takes to make Sole Veronique is well worth the effort! ... Shawna