FILET OF SOLE VERONIQUE

Jacques Richard, Chef, Santa Ynez Inn, Pacific Palisades, California; CCAC

Method

Season 6 FILET OF SOLE with SALT and PEPPER and lay them in a large generously buttered earthenware or glass baking dish. Sprinkle them with 1 generous tsp. LEMON JUICE and pour 1/2 cup dry white WINE. Cover dish with a buttered paper and bake in a moderate oven for 12 to 15 minutes. Lift out FILETS to serving dish. Add 1/2 cup heavy CREAM to liquid and cook down to 1/2. Fold 1/2 cup HOLLANDAISE SAUCE to 1/2 cup whipped CREAM. Fold into liquid left. Pour sauce over FILETS. Sprinkle 3/4 cup white seedless GRAPES. Place dish under broiler until sauce browns and bubbles.

Note from the transcription

A tasty treat for your next seafood dinner is the legendary French favorite FILET OF SOLE VERONIQUE, which was created by Chef Manon, personal chef de cuisine to King Louis XIV. The housewife should have no fears about preparing fish if she follows the two simple rules of this delightful recipe. First, fish should always be cooked gently since overcooking makes fish tough and dry. And second, they should be seasoned gently since the delicate flavor of fish can be easily overwhelmed.

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Provenance. Darrell Anderson Culinary Archives, item WSCA-DAA-LB-U07

Rights. Issued in 1976 by the Washington State Chefs Association, which still exists and is the rights holder. In United States law a recipe's bare list of ingredients is generally not copyrightable; the headnotes, the hand-drawn artwork and the compilation as a whole are. Living people are named throughout, and the rosters carry employer affiliations — treat the names as personal data, not decoration.

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Note from the transcription

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