Sole Véronique (Poached Sole with Grapes and Cream Sauce)

• 1 medium Shallot
• 40 g Unsalted butter
• 200 ml Dry White Wine
• 300 g Sole fillet, skin removed by butcher
• ½ tsp Fine sea salt
• ¼ tsp White pepper
• 150 ml Double cream
• 120 g Grape, seedless
• 1 medium Lemon
• 2 tbsp Fresh parsley

1. Finely chop the shallot. Pat the sole dry and season lightly all over with the fine sea salt and white pepper.
2. Melt half the unsalted butter in a saucepan over medium heat, then soften the shallot for 2 to 3 minutes without colouring. Add the dry white wine and simmer briskly until reduced by about half.
3. Lay the sole in the pan in a single layer, cover, and poach gently over low heat until the fish is just opaque and flakes easily, 4 to 6 minutes depending on thickness. Lift the fish out with tongs onto warm plates and keep warm.
4. Strain the poaching liquid back into the pan, then whisk in the double cream and simmer for 3 to 5 minutes until lightly thickened and glossy. Keep the heat gentle so the sauce does not boil hard.
5. Add the grapes and warm them through in the sauce for 1 to 2 minutes. Off the heat, whisk in the remaining butter a little at a time, then squeeze in a little lemon juice to brighten the flavour.
6. Spoon the sauce and grapes over the sole and finish with the fresh parsley. Serve straight away with rice or potatoes, if you like.

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