Sole Veronique

Ingredients

10g butter, plus extra for greasing
4 x 200g/7oz skinless sole fillets
200ml/7fl oz good quality fresh fish stock
100ml/3½ozfl oz dry vermouth
1 bay leaf
150ml/5fl oz double cream
200g/7oz green grapes, cut in half and deseeded
flaked sea salt and freshly ground white pepper

Method

1. Preheat the oven to 180C/350F/Gas 4.

2. Lightly butter a shallow ovenproof dish. Fold the fish fillets in half and place in a single layer in the dish. Dot with pieces of butter.

3. Pour the fish stock and vermouth around the fish. Cover the fish with a piece sheet of buttered aluminum foil. Bake for 20 minutes, or until just cooked.

4. Remove the fish from the oven and carefully pour the cooking liquid into a large frying pan. Cover the fish with the foil and put back in the oven to keep warm.

5. Bring the cooking liquor to the boil over a high heat. Boil until reduced to around 100ml/3½fl oz liquid. Pour the cream into the pan and return to a simmer. Stir in the grapes. Cook for a further minute, or until the grapes are hot. Season with salt and freshly ground black pepper.

6. Remove the fish from the oven and gently pour over the sauce. Serve immediately.