It seems like Sole Véronique had its heyday then drifted off into the land of culinary outcasts. I know I've never ordered this original gourmet classic — fish and grapes? Sounds weird. But the name — how elegant. How enigmatic. Just who was this Véronique, whose muse was she to inspire this classic?
The "who" will have to go unanswered, at least for now. The best info I could turn up is that it refers to fish dishes prepared with white grapes. Kind of how anything labeled Florentine is going to involve spinach and some parmesan cheese, and ordering à la Grecque will invariably deliver something (anything?) cooked in wine, lemon juice, olive oil, Mediterranean herbs and just for good measure, served cold.
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The consensus on Sole Véronique is it will have a nice white sauce and grapes. After that, things get crazy! Some take the fennel and tarragon route. Others bump up the flavor of the sauce with bay leaf and garlic!. Regular white wine or Champagne? Some roll the filets, others leave them flat. But through it all, come hell or high water, you can count on getting those green grapes.
In the recently published Spécialités de la Maison no less that Vivien Leigh contributed her version which included lobster. That sounded good to me. Sherry instead of plain white wine sounded better. Fresh lemon thyme versus dried was a no-brainer. And poaching the lobster in clam juice was a natural and easy enhancement. I'm sure Vivien (and Scarlett O'Hara and Blance DuBois…) would be delighted by my changes to the script.
Click here for the full recipe.
I grow both curly and flat-leafed parsley in my jardiniere. Obviously Sole Véronique is a curly parsley occasion.