Sole Veronique

Sole veronique
  • 2 servings
  • 20 minutes to prepare
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  • 2 x 200g lemon sole, plaice or other white flat fish, filleted
  • 25g butter
  • 1 shallot, finely diced
  • 8 mushrooms, finely sliced
  • 8 green grapes, cut in half
  • 100ml prosecco
  • 50ml double cream
  • 1 small bunch chopped tarragon leaves
  • 1 lemon, juice only
  • Salt and pepper to taste


1. Ask your Booths fishmonger to fillet and skin the fish.
2. Lightly season each fillet with salt and pepper and carefully roll up and secure each one
with a cocktail stick.
3. Add the butter
to a non-stick frying pan and add the shallot and mushrooms then gently fry for 2 minutes until they soften.
4. Add the rolled fish fillets, green grapes and pour in the prosecco.
5. Cover with a pan lid or parchment and tin foil and steam over a medium heat for 5-6 minutes.
6. Once fully cooked remove from the pan and keep warm whilst you make the sauce.
7. Add the cream and tarragon to the pan and reduce by half until you have a velvety sauce.
8. Season to taste and add a squeeze of lemon juice.
9. Add the fish back into the pan with the sauce and warm through, then serve with buttered green beans.

Chef’s Tip:
This great sauce works with all white fish especially flat fish or try poaching some large king prawns and serve with fluffy basmati rice.