Fish Veronique

Ingredients list for Fish Veronique

• 700 grams Pomfret fillets
• 1 tablespoon White wine
• 150 grams Green grapes
• 1/2 cup White wine
• 6 Black peppercorns
• to taste Salt
• 1 small Onion sliced
• 2 tablespoons Butter
• 1 1/2 tablespoons Refined flour (maida)
• 1/4 teaspoon White pepper powder
• 1/2 cup Cream
• 1 Egg yolk
• 1 teaspoon Fresh parsley chopped

Method

1. Wash and dry fish fillets on an absorbent kitchen towel. Preheat oven to 350º F. Add lemon juice to green grapes and keep covered. Fold the fillets and place in a buttered ovenproof dish. Add one cup of water, white wine, black peppercorns, salt and onion. Cover with a buttered paper and poach in the preheated oven at 325º - 350º F for ten to fifteen minutes
2. Strain the fish and reserve the liquid. Melt butter in a saucepan, add refined flour and take off the heat. Stir. Add the strained liquid from the poached fish. Stir to mix well and cook again till it comes to a boil. Add salt and white pepper powder and take off the heat. Mix cream and egg yolk together and add to the sauce.
3. Cook again till the sauce thickens without boiling. Add grapes and mix. Keep the poached fish on a serving dish, pour the sauce over and garnish with parsley. Serve immediately.

Nutrition Info