Sole Véronique with Grapes

Ingredients

• 4 cod fillet
• 200 g grapes, halved
• 60 g butter
• 1¼ dl white wine
• 4 tbsp heavy cream
• 1 tbsp lemon juice
• 2 tbsp wheat flour
• 1 tbsp vegetable oil
• 1 tbsp fresh parsley, chopped
• salt to taste
• white pepper to taste

Method

1. 1.

   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.

   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.

3. 3.

   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.

4. 4.

   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.

5. 5.

   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.

6. 6.

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