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Sole Veronique


  • 250g/9oz chilled puff pastry

  • flour for dusting

  • a little beaten egg for glazing

  • For the sole

  • 8 x 75g/3oz Dover sole fillets, skinned

  • 600ml/1 pint good quality fish or chicken stock

  • 85ml/3fl oz dry vermouth

  • 300ml/10fl oz double cream

  • squeeze of lemon juice

  • 25-30 seedless green grapes, preferably Muscat, halved

  • salt

  • freshly ground black pepper


  • 1.

    Preheat the oven to 200C/400F/Gas 6.

  • 2.

    For the fleurons, roll out the pastry thinly on a lightly floured surface and cut eight 7.5cm/3 inch discs using a pastry cutter.

  • 3.

    Using the pastry cutter again, cut away one side of each disc to make a crescent moon shape.

  • 4.

    Put the pastry shapes on a greased baking sheet and chill for 20 minutes. Then brush with beaten egg and lightly score a criss-cross pattern on each one, using a small, sharp knife.

  • 5.

    Bake for 20 minutes or until puffed up and golden. Remove and keep warm.

  • 6.

    Lower the oven temperature to 180C/350F/Gas 4.

  • 7.

    Season the sole fillets lightly on both sides then fold then fold them in half, skin side inwards. Place side by side in a buttered shallow ovenproof dish.

  • 8.

    Pour over the stock, cover with foil and bake for 20 minutes

  • 9.

    Remove the fish from the dish and put on a warmed serving plate. Cover with foil and keep warm.

  • 10.

    Pour the cooking liquor into a pan, add the vermouth, then bring to the boil and boil vigorously until reduced to about six tablespoons.

  • 11.

    Add the cream and a squeeze of lemon juice and simmer until it has thickened to a coating consistency. Add the grapes to the sauce and warm through gently then season to taste.

  • 12.

    Pour the sauce over the fish, garnish with the puff pastry fleurons and serve immediately.

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