Sole fillets with Muscat grapes and champagne sauce
My mom was an wonderful cook. She always started from scratch with the best ingredients and followed her taste buds for guidance in the kitchen. She made even the simplest dishes taste amazing. I watched her since I was a child and learned everything from her. She was great at making sauces. One of her top recipes was based on Escoffier's classic, sole Véronique. As always, she gave it her own twist and made the dish extra festive with a champagne sauce. Sole fillets with Muscat grapes and champagne sauce was her go-to dish for special occasions in our family. I hope you'll enjoy it as much as we did.
Recept: Sole fillets with Muscat grapes and champagne sauce
This recipe makes a great, festive dish for four people.
There's nothing better with a delicate fish dish than steamed potatoes with parsley.
Ingredients:
- 4 Dover sole, filleted
- 4 tablespoons olive oil
- Juice of 1 lemon
- 2 sprigs of thyme
- ½ kg white muscat grapes
- 1 shallot
- 1 tablespoon butter
- 250 ml champagne
- 1 tablespoon Vermouth
- 500 ml fish stock
- 250 ml heavy cream
- 30 g samphire
- Pepper and salt
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Preparation:
Season the sole fillets with salt and pepper and put them in an ovenproof dish. Remove the thyme leaves from the sprigs and mix them with the olive oil and half the lemon juice. Pour the marinade over the sole fillets and refrigerate for 30 minutes.
Bring a bowl of water to a boil and dip the grapes in it for a few seconds. Then peel and seed them. Add a little lemon juice to the grapes to keep them from discoloring.
Give the samphire a quick rinse and break it into small sprigs. Remove any hard pieces.
Heat the oven to 175°C.
Chop the shallot. Melt the butter in a saucepan and cook the shallot until it's soft but not browned. Add vermouth and champagne to deglaze. Let it reduce by half. Add fish stock to the saucepan and let it reduce by half again. Finally, add cream and reduce until the sauce is slightly thickened. Season with salt and pepper. Pass the sauce through a fine sieve. Add grapes and samphire to the sauce and keep it warm.
Next, fold the sole fillets over with the dark side in, then cover the baking dish with foil. Put the sole fillets in the oven and cook for about seven minutes.
Arrange the sole fillets in deep plates, then spoon the sauce over them. Make sure the grapes are spread evenly among the plates.
![Studio Sole Véronique 00080]()
