Recipe for Fish Veronique

Ingredients: 750 gm fish fillets 1 glass white wine/ squeeze of lemon juice 2 sliced onions 1/2 tsp peppercorns salt 1 small bay leaf water to cover 150 gm white grapes Sauce 1 tsp butter 1 tsp flour 125 ml fish stock salt and Pepper 3 tbsp cream chopped parsley

Method:
Place fish in a buttered ovenproof dish. Pour the wine and add the onions, salt, pepper, bay leaf and water. Cover with foil. Poach at 120 degrees c for 15 minutes. Peel and pip grapes. Sprinkle with white wine. Strain off the gravy from the fish and reduce down. Melt butter in a pan. Add flour and cook for 1 minute. Pour in stock and reduced gravy. Thicken over a moderate flame. Add cream, seasoning and grapes. Pour over fish and serve garnished with chopped parsley.

Recipe By: (Continental)


Other recipes from 'Seafood - Continental' category

Algerienne Fish

Arabian Sea Lobster

Baked Eggs with Sardines

Baked Fish

Blackened Fish

Breakfast Fish Cakes

Creole Fried Fish

Crisp Fried Prawns

Fish Veronique

Fish with White Sauce

Fried Catfish (Fried Sangat)

Fried Fish with Tartar Sauce

Fruity Fish

Grilled Lobster with Wine Sauce

Grilled Prawns

GveCTUESTwnyvhVFI

Lemon Fish

Mixed Rice

Onion Crusted Fish

Pan Fried Fish With Almond

Pan-Seared Grouper with Pomegranate and Vegetable Nage

Poached Fish

Pomfret in Lemon Sauce

Pomfret With Grapes

Prawn Chowder

Prawn Cocktail

Prawn Stick with Sugarcane

Prawn with Pea Soup

Prawns In Spiced Butter

riya's delicious Jhinga Biryani

Shrimp Diane

Tuna Mousse

Tuna Rice

Tuna Stuffed Eggs