Lemon Sole Veronique

250 ml/9 fl oz of fish stock

150 ml/¼ pint of white

wine

4 fillets of lemon sole, skinned

and boned (½ a lemon sole per

person)

125 g/4 ½ oz of seedless green

grapes and a few extra for

garnish

142 ml/5 fl oz of double cream

10 g/½ oz of butter

10 g/½ oz of plain flour

½ tablespoon fresh parsley

salt and pepper

Pour the fish stock and wine into a saucepan. Roll up the

fish fillets and place in the liquid. Place over a moderate

heat and poach for 8 minutes.

Gently lift out the fish and put on a plate and keep warm

while you prepare the sauce.

Boil the remaining liquid to reduce to half the original

quantity, add the cream and cook for a few minutes.

Mix the flour and butter together to make a beurre manie

and gradually whisk this into the sauce until it is slightly

thickened.

Cook for a few minutes before adding the halved grapes

and chopped parsley. Add salt and pepper and pour the

sauce over the fish before garnishing with a few grapes.

Serve with mashed potatoes.

Lemon Caper Fillet of Sole with Seared Spinach

The lemon adds a zesty touch to this elegant entree.

Serves 2

1 tablespoon olive oil

2 large fillets of lemon sole

¼ cup chicken stock or white wine

1 tablespoon butter

2 tablespoons drained capers

2 tablespoons finely chopped parsley

Juice of 1 ½ lemons

Heat pan (one that is large enough for both fillets). Add olive oil, then sauté fish about 3 minutes per side. Remove fish and set aside. Keep heat on high and add broth or wine, reduce by half. Turn heat off, stir in butter, capers, parsley and ½ of the lemon juice.

Seared Spinach

1 tablespoon olive oil

1 pound fresh spinach rinsed, torn and spun dry

Salt and pepper

Heat wok or new large pan over high, add 1 teaspoon olive oil, then the spinach. Sauté for 1 minute until just wilted. Salt and pepper to taste. Arrange spinach on two plates. Return the sauce pan to medium heat. Place the fish back in pan, spooning the sauce over fish until heated through. Serve fish over the spinach with remaining lemon juice.

Wine: New Zealand Sauvignon Blanc