Lemon sole Véronique

1. 1

   For the stock, heat the butter in a saucepan and add the shallot, celery and thyme. Cook for 2-3 minutes. Add the langoustine shells and increase the heat. Add the white wine and fish stock and cook for 5 minutes.

2. 2

   Remove from the heat and place in a large food processor. Blend everything together, including the shells. Pass through a sieve and set aside.

3. 3

   For the sauce, heat a large sauté pan and add the butter. Once melted add the shallot and cook for 1 minute. Add the vermouth, stock and bay leaf and cook until the volume of liquid has reduced by half. Add the cream and reduce by half again. Pass through a sieve into a clean pan. Add the grapes and cucumber balls and cook for 1 minute.

4. 4

   To cook the sole, heat a large frying pan and add the butter. Once hot add the sole. Cook on each side until golden and cooked through. Add the langoustine meat and warm through.

5. 5

   Put the sole fillets on a large plate and top with the langoustines. Pour the sauce around the plate and garnish with the fresh chervil and edible flowers.

1 serving ≈ 263 g

Nutrition values are estimates. - means data is unavailable.