Sole Véronique with Grapes

Method

1. 1
   • sole fillet 4
   • wheat flour 2 tbsp
   • salt to taste
   • white pepper to taste

   Season and flour the sole — Pat the sole fillets dry, season with salt and white pepper, then dust lightly with flour, shaking off the excess.

2. 2
   • sole fillet 4
   • butter 60 g
   • vegetable oil 1 tbsp

   Sear the fillets — Heat the vegetable oil with half the butter in a large pan over medium-high heat and sear the fillets for 2 minutes per side until golden. Transfer to a warm plate.

   ⏱4 min
3. 3
   • white wine 1¼ dl

   Reduce the white wine — Pour the white wine into the same pan and simmer, scraping up the browned bits, until reduced by half, about 3 minutes.

   ⏱3 min
4. 4
   • heavy cream 4 tbsp
   • lemon juice 1 tbsp

   Add cream and lemon juice — Stir in the heavy cream and lemon juice, then simmer gently until the sauce lightly coats the back of a spoon, about 4 minutes.

   ⏱4 min
5. 5
   • grapes 200 g
   • butter 60 g

   Fold in butter and grapes — Whisk in the remaining butter off the heat, then fold in the halved grapes and warm through for 1 minute without boiling.

   ⏱1 min
6. 6
   • sole fillet 4
   • grapes 200 g
   • fresh parsley 1 tbsp

   Plate the sole with sauce — Spoon the grape sauce over the sole fillets, scatter with chopped parsley and serve immediately.