Fillets of Fish Veronique



Fish fillets                                                                10 x 100 g

White grapes                                                            200 g

Shallots                                                                    50 g

Lemon                                                                       1

Dry white wine                                                        125 ml

Fish stock                                                                125 ml

Fish veloute                                                             500 ml

Butter                                                                     100 g

Egg                                                                             2


  1. Blanch the grapes and remove the skins and seeds.
  2. Finely dice the shallots, cook them in a little butter and place them in a fireproof dish.
  3. Soak the fillets in acidulated water for 10 minutes.
  4. Fold the fillets in half.
  5. Season the fillets and place them on top of the shallots.
  6. Barely cover with the fish stock and white wine.
  7. Cover with a buttered paper.
  8. Bring to the boil and poach in an oven for about 5 minutes until cooked.
  9. Remove the fish drain on a clean cloth and keep warm.
  10. Reduce the cooking liquor to an essence then add the fish veloute and the butter.  
  11. Remove from the heat and do not reboil.
  12. Add a sabayon made from the egg yolks.
  13. Lightly coat the centre of a warm serving dish with a little of the sauce and arrange the fillets on this.
  14. Arrange the grapes around the fillets and mask with the sauce then glaze under a grill for service.


  1. Suitable fish for this recipe are sole, plaice and turbot.
  2. The serving dish and sauce must be at blood temperature to avoid separation.



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