Fillets of Fish Véronique Recipe with Pictures
Fillets of Fish Véronique Recipe consists of shallots, fillets of white fish, butter, grapes, fish velouté, and cream. Below is a simple recipe guide for you.
Recipes by Finechef 
Cooking Preparation (Mis-en-place)
Assemble all the Fillets of Fish Véronique Recipe ingredients on the preparation table.
- Chop the shallots and sweat in a little butter.
- Beat the eggs in a clean bowl and separate the egg yolks from the egg white.
- Place the necessary cooking equipment nearby.
How to prepare Fillets of Fish Véronique
Follow the steps below to the end.
Ingredients
- 100g- white grapes
- 20g- shallots
- 1- lemon
- 100g- butter
- 4tbsp- cream
- 100ml- dry white wine
- 500ml- fish veloute
- 2- eggs
- 100ml- fish stock
- 8- fillets of white fish
Nutritional Information
- Sugar: 2.1g
- Energy: 1077kJ
- Fat: 19.3g
- Protein: 11.8g
- Fibre: 0.4g
- Cals: 256kcal
- Sat fat: 10.7kcal
- Carb: 6.9g
Directions
1. Skin and fillet the fish.
Remove the skin and bones from the fish, clean up the fillets, and rinse them.
2. Season.
Lightly butter and season the eathernware dish.
3. Add the fillets of fish.
Add the fillets of fish and top with the gently cooked chopped shallots.
4. Poach.
Add the fish stock, wine and the lemon juice. Cover with a greaseproof paper and poach in an oven at 200 degrees Celsius for 10 minutes.
5. Drain .
Drain the fish and retain the cooking liquor, then dress the fish on a flat dish.
6. Boil the cooking liquor.
Boil the cooking liquor with the velouté and egg yolk. Season.
7. Strain.
Pass the mixture through a fine strainer.
8. Mix in the butter and cream
Mix in the butter and cream into the mixture.
9. Glaze the fillets.
Coat the fillets with the sauce and glaze them under the salamander.
10. Place the grapes on a plate.
Place the grapes evenly on the plate.
