Fish Veronique
Indulge in the timeless elegance of Fish Veronique, a classic French dish that combines tender white fish fillets with a creamy white wine sauce enriched by the subtle sweetness of halved green grapes. This sophisticated recipe is perfect for dinner parties or special occasions, featuring highlights like poached fish simmered in a delicate blend of white wine, fish stock, and aromatic shallots. A velvety roux-based sauce, infused with heavy cream and a touch of lemon juice, perfectly complements the dish's bright and balanced flavors. Ready in just 40 minutes, Fish Veronique is best served with steamed rice, buttery potatoes, or crisp green vegetables for a complete and memorable meal. Your guests will be captivated by its refined presentation and harmonized flavors—perfect for those seeking a taste of French culinary tradition!
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Recipe Information
Ingredients
- 4 fillets white fish fillets (such as sole, haddock, or cod)
- 250 ml dry white wine
- 250 ml fish stock (or vegetable stock)
- 2 shallots, finely chopped
- 50 g unsalted butter
- 1 tbsp all-purpose flour
- 150 ml heavy cream
- 100 g seedless green grapes, halved
- 1 tbsp lemon juice
- 1 tsp salt
- 0.5 tsp white pepper
- 2 tbsp fresh parsley, chopped (optional, for garnish)
Instructions
Begin by preparing the fish. Rinse the fillets under cold water and pat them dry with a paper towel. Season both sides lightly with salt and white pepper.
In a large, shallow pan, combine the white wine, fish stock, and chopped shallots. Bring the mixture to a simmer over medium heat.
Gently place the fish fillets into the simmering liquid. Cover and poach the fish for 6-8 minutes or until they are just cooked through and easily flake with a fork.
Using a slotted spoon, carefully transfer the poached fish fillets to a warm plate and cover them with foil to keep warm. Strain the cooking liquid into a bowl and set aside.
In the same pan, melt the butter over medium heat. Stir in the flour to create a roux, cooking for 1-2 minutes until light golden.
Gradually whisk in the reserved cooking liquid, ensuring there are no lumps. Bring the sauce to a gentle simmer and let it cook for 3-4 minutes, stirring frequently until it thickens slightly.
Turn the heat to low and stir in the heavy cream, followed by the lemon juice. Adjust seasoning with salt and pepper if needed.
Add the halved grapes to the sauce and cook for another 2-3 minutes, just enough to warm them through without breaking them apart.
Carefully return the fish fillets to the pan, spooning the sauce over them to coat. Let them heat through for 1-2 minutes.
Serve immediately, garnished with chopped parsley if desired. Pair with steamed rice, boiled potatoes, or a side of green vegetables for a perfect meal.
Nutrition Facts
Calories |
1562 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 97.8 g | 125% | |
| Saturated Fat | 56.0 g | 280% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 466 mg | 155% | |
| Sodium | 3100 mg | 135% | |
| Total Carbohydrate | 36.7 g | 13% | |
| Dietary Fiber | 2.3 g | 8% | |
| Total Sugars | 19.9 g | ||
| Protein | 85.0 g | 170% | |
| Vitamin D | 20.0 mcg | 100% | |
| Calcium | 156 mg | 12% | |
| Iron | 3.7 mg | 21% | |
| Potassium | 1801 mg | 38% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
