Fillets of fish veronique


  • 25g (4oz) white grapes
  • 9 lemon soles fillets, skinned
  • 30g (1oz) butter, plus extra for frying
  • small bunch fresh tarragon
  • 300ml (1/2 pint) vermouth or dry white wine
  • 2 tbsp Tesco Finest plain flour
  • 200ml Tesco Finest extra thick double cream
  • 100ml (3 1/2fl oz) milk
  • squeeze of lemon juice


    step 1

    Place the grapes into a bowl, pour over boiling water and leave for 1 minute. Refresh in cold water and slip off the skins using a small sharp knife and cut in half lengthways. Place into a bowl, cover and chill until needed.

    step 2

    Cut each sole fillet in half lengthways, season well and then roll up tightly keeping the skinned side inside.

    step 3

    Melt a little butter in a large frying pan, place the rolled fillets into the pan with 2 sprigs of tarragon and then pour over the vermouth or wine.

    step 4

    Place the pan over a medium heat and bring up to simmering point, cover and poach for 3-4 minutes.

    step 5

    Transfer the sole to a warm serving dish and cover lightly with foil and place the fish poaching liquid over a high heat a bubble until it has reduced to one third of its volume.

    step 6

    Preheat the grill to high.

    step 7

    Melt butter in a small saucepan, add the plain flour and stir to make a smooth paste. Cook for 2 minutes over a low heat to cook out the flour and then gradually add the reduced poaching liquid, the double cream and milk whisking until it is all incorporated and you have a light sauce the thickness of single cream.

    step 8

    Season with a little salt and black pepper and a squeeze of lemon juice. Loosen with a little warm water if the sauce is too thick.

    step 9

    Pour the sauce over the poached fish, scatter with the prepared grapes and place under the grill for 3-4 minutes or until it is golden brown on top. Scatter with a little more chopped tarragon. Serve 3 sole fillets per person.