Sole Veronique recipe
 Set aside quality time for making this classic fish dish - perfect for impressive friends at a dinner party. 10g butter, plus extra for greasing4 x 200g/7oz skinless sole fillets 200ml/7fl oz good quality fresh fish stock100ml/3½ozfl oz dry vermouth1 bay leaf150ml/5fl oz double cream200g/7oz green grapes, cut in half and deseededflaked sea salt and freshly ground white pepper 10g butter, plus extra for greasing 4 x 200g/7oz skinless sole fillets 200ml/7fl oz good quality fresh fish stock 100ml/3½ozfl oz dry vermouth 1 bay leaf 150ml/5fl oz double cream 200g/7oz green grapes, cut in half and deseeded flaked sea salt and freshly ground white pepper Method Preheat the oven to 180C/350F/Gas 4.. Lightly butter a shallow ovenproof dish. Fold the fish fillets in half and place in a single layer in the dish. Dot with pieces of butter.Pour the fish stock and vermouth around the fish. Cover the fish with a piece sheet of buttered aluminum foil. Bake for 20 minutes, or until just cooked. Remove the fish from the oven and carefully pour the cooking liquid into a large frying pan. Cover the fish with the foil and put back in the oven to keep warm. Bring the cooking liquor to the boil over a high heat. Boil until reduced to around 100ml/3½fl oz liquid. Pour the cream into the pan and return to a simmer. Stir in the grapes. Cook for a further minute, or until the grapes are hot. Season with salt and freshly ground black pepper.Remove the fish from the oven and gently pour over the sauce. Serve immediately. Preheat the oven to 180C/350F/Gas 4.. Preheat the oven to 180C/350F/Gas 4.. Lightly butter a shallow ovenproof dish. Fold the fish fillets in half and place in a single layer in the dish. Dot with pieces of butter. Lightly butter a shallow ovenproof dish. Fold the fish fillets in half and place in a single layer in the dish. Dot with pieces of butter. Pour the fish stock and vermouth around the fish. Cover the fish with a piece sheet of buttered aluminum foil. Bake for 20 minutes, or until just cooked. Pour the fish stock and vermouth around the fish. Cover the fish with a piece sheet of buttered aluminum foil. Bake for 20 minutes, or until just cooked. Remove the fish from the oven and carefully pour the cooking liquid into a large frying pan. Cover the fish with the foil and put back in the oven to keep warm. Remove the fish from the oven and carefully pour the cooking liquid into a large frying pan. Cover the fish with the foil and put back in the oven to keep warm. Bring the cooking liquor to the boil over a high heat. Boil until reduced to around 100ml/3½fl oz liquid. Pour the cream into the pan and return to a simmer. Stir in the grapes. Cook for a further minute, or until the grapes are hot. Season with salt and freshly ground black pepper. Bring the cooking liquor to the boil over a high heat. Boil until reduced to around 100ml/3½fl oz liquid. Pour the cream into the pan and return to a simmer. Stir in the grapes. Cook for a further minute, or until the grapes are hot. Season with salt and freshly ground black pepper. Remove the fish from the oven and gently pour over the sauce. Serve immediately. Remove the fish from the oven and gently pour over the sauce. Serve immediately.