Fillets of Sole Véronique

Ingredients

• 1 fine sole
• the bone and trimmings of the fish
• usual aromatics
• a few drops of lemon juice
• white wine
• water
• butter
• 50 grammes butter
• Muscat grapes

Instructions

1. Lift the fillets from a fine sole; beat them lightly, fold them and season them.
2. Range them in a buttered special earthenware dish fitted with a lid.
3. With the bone, the fish trimmings, the usual aromatics, a few drops of lemon juice, white wine and water, prepare half a decilitre of fumet.
4. As soon as the fumet is ready, strain it over the fillets and poach them gently.
5. Drain the fillets carefully; reduce the fumet to a syrupy consistency and finish it with 50 grammes of butter.
6. Put the fillets back in the dish, arranged in a turban, cover them with the buttered fumet and glaze rapidly.
7. At the moment of serving, set a pyramid of peeled, well-chilled Muscat grapes in the middle of the turban.
8. Cover the dish with its lid and serve immediately.