Do you want to try something French, kosher, and classy in your kitchen this time? Recreate this stunning Sole Veronique recipe from your very own Kosher River Cruises. This meal is best served with opulent white grapes, so better prepare your most romantic outfit too.
- 2 sole, filleted
- 2 shallots (or 2-3 slices of onion), skinned and chopped
- 2-3 button mushrooms, sliced
- few sprigs parsley
- 1 bay leaf
- salt and pepper
- 6 flo oz dry white wine
- 6 fl oz water
- 4 oz gr white grapes
- knob of butter
- 2 level tbsps flour
- about 6 fl oz ml milk
- a squeeze of lemon juice
- 2 tbsps single cream
- Trim off the fins, wash and wipe the fillets and lay them in a shallow ovenproof dish with the shallots, mushrooms, herbs, salt and pepper, wine and water.
- Cover with foil or a lid and bake in the oven at 180C(350F) mark 4 for about 15 mins or until tender.
- Simmer the grapes for a few minutes in a little water or extra wine, peel them and remove the pips.
- Meanwhile, strain the liquid from the fish and reduce it slightly by boiling rapidly; keep the fish warm.
- Melt the butter, stir in the flour and cook for 2-3 minutes.
- Remove the pan from the heat and gradually stir in the reduced fish liquor, made up to 300ml with milk.
- Bring to the boil and continue to stir until the sauce thickens.
- Remove from the heat and stir in most of the grapes, the lemon juice and the cream.
- Pour over the fish and serve decorated with the remaining grapes.