Food Network: Sole Veronique

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Sole Veronique
Recipe courtesy Emeril Lagasse, 2002

Ingredients
Braised Fennel:
2 tablespoons butter
2 tablespoons chopped shallots
1/2 teaspoon minced garlic
2 heads fennel, slice lengthwise into 1/4-inch thick slices
1 cup white wine
1/2 lemon, juiced

4 sole fillets, about 3/4-inch thick, rinsed well and patted dry
Salt
Ground white pepper
1 cup Champagne
1 cup dry white wine, plus 1/4 cup
1 bay leaf
1 teaspoon fresh lemon juice

1/4 teaspoon whole black peppercorns
Water
2 tablespoons unsalted butter
2 tablespoons finely chopped shallots
1/2 teaspoon minced garlic
2 tablespoons all-purpose flour
1 cup heavy cream
1 tablespoon chopped fresh tarragon
1 cup halved seedless white grapes

Directions
For the Braised Fennel: In a saute pan, add the butter and melt. Add the
shallots and garlic and saute until translucent, about 2 minutes. Add the fennel and toss to coat
well. Add the white wine and lemon juice and cover. Cook until the fennel is very tender, about 15
minutes. Season with salt and pepper.

Lightly season both sides of the fillets with salt and white pepper.

Combine the Champagne, 1 cup wine, bay leaf, lemon juice, and black peppercorns in a large, shallow
saute pan. Arrange the fillets in a single layer in the pan and if necessary, add enough water to
come up the sides of the fish, up to 1 cup. Bring to a boil. Reduce the heat, cover, and simmer
until the fish is just barely cooked through, 4 to 5 minutes. Remove with a spatula and place in a
baking dish. Cover to keep warm. Bring the poaching liquid to a boil and reduce by half. Strain
through a fine mesh strainer into a clean container and let cool.

In a small saucepan, melt the butter over medium-high heat. Add the shallots and garlic, and cook,
stirring, for 1 minute. Add the flour and cook, stirring, constantly to form a light roux, 2
minutes. Gradually whisk in 1/2 cup of reduced cooking liquid and the remaining 1/4 cup wine, and
cook over low heat, whisking, until well incorporated and thick. Remove from the heat and add the
cream, whisking. Return to the heat and cook, whisking, until thickened and reduced slightly, 2 to 3
minutes. Remove from the heat, add the tarragon, and adjust the seasoning, to taste.

Preheat the broiler. Pour the sauce and grapes over the fish fillets and run under the broiler until
golden brown and bubbly, about 2 minutes. Remove from the oven. Divide the fennel, fillets, sauce
and grapes among 4 dinner plates and serve immediately.