Fillets of Dover Sole, Veronique

A sophisticated and tasty dish that is ideal for impressing guests.


  • 8 fillets of sole (allow 2 per person)
  • sea salt and black pepper
  • 50 g butter
  • 4 shallots (finely chopped)
  • 300 ml dry white wine
  • 225 g seedless white muscatel grapes
  • 2 egg yolks
  • 3 tblsp thick cream
  • more grapes for garnish


  1. Salt and pepper the fillets and roll them up. Melt the butter in a casserole where the fillets will fit snugly and fry the shallots, for a moment or two.
  2. Reserve 85ml of the wine and pour the rest over the shallots. Take the pan away from the heat and fit the fish in. Bake in a preheated oven at 200°C (400°F, Gas 6) for 15 minutes.
  3. Meanwhile heat the grapes in the reserved wine and let them simmer for a minute.
  4. Take the dish from the oven and pour the sauce into the pan with the grapes.
  5. Beat the egg yolks together in a bowl and add a little of the sauce to them, mixing well, to the pan and let the sauce thicken without boiling and then add the cream, taste and check for seasoning.
  6. Carefully take out the fillets of sole from the casserole and arrange on a platter, pour the sauce around them.
  7. Decorate with more grapes by slicing them in half and arranging them on top of the fillets.


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