Sole Veronique with Verjus Buerre Blanc


Sole Veronique is a classic dish from the Escoffier era of French gastronomy. New versions of the dish are beginning to appear everywhere now so here’s my take on it. Using sharp, fruity Verjus to flavour the buerre blanc sauce as opposed to the traditional way using white wine. Of course feel free to use white wine if you cannot get hold of Verjus.

Sole Veronique with Verjus Buerre Blanc
Serves 2
  1. 4 Fillets Lemon Sole, skinned and bones removed
  2. 6-8 White seedles grapes, halved
  3. 2 Shallots, peeled and finely diced
  4. 75ml Verjus, plus a little extra
  5. 150g Unsalted butter
  6. Handful of flat leaf parsley
  7. 1 Lemon, halved
  8. 4 Maris Piper potatoes, peeled
  9. Olive oil
  1. Lay a sole fillet on a large piece of cling film. Lay another fillet on top and pull the cling film over the top. Keep rolling the fillet in cling film and twist the ends of the cling film in opposite directions to create a sausage shape. Secure the knots with string and place in the fridge to set the shape.
  2. Preheat the oven to 200C.
  3. For the potatoes, take an apple corer and drive it through the potato to make cylinders. Trim the ends to make perfect batons and repeat until all the potatoes have been used.
  4. Heat a generous amount of olive oil in a non-stick ovenproof frying pan over a high heat. Fry the potatoes in the hot oil until lightly browned and transfer to the oven for 15-20 minutes or until the potatoes are brown and offer no resistance when pierced with the tip of a knife. Keep warm.
  5. For the sauce, add a small knob of the unsalted butter to a saucepan and set over a medium heat. Add the shallots and gently fry until soft. Add the Verjus and turn the heat up to high reducing the liquid until around a tablespoon remains. Gradually whisk in small amount of the butter at a time until the sauce emulsifies. Add a splash more of Verjus and a squeeze of lemon to sharpen the sauce. Keep warm.
  6. Stretch a piece of oiled cling film tightly over a small microwave-safe plate. Pick attractive leaves from the parsley bunch and lay them on the cling film. Microwave on high for 2 minutes or until the leaves are de-hydrated and fully dry. Remove from the cling film carefully and leave in an airtight container.
  7. Bring a large pan of water to a simmer. Drop the sole ballotines into the water and poach for 8 minutes. Remove the ballotines, cut away the cling film and carefully slice into three small cylinders.
  8. Whisk the grape halves into the sauce. Drain the potato batons on kitchen paper and divide down the centre of the plates. Lay three pieces of sole per plate down the middle and spoon over the sauce. Garnish with the parsley crisps and serve.
Artisan Traveller


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