Lemon sole Véronique recipe
 This French classic is surprisingly simple to make and perfect for your next dinner party. 30g/1oz butter1 shallot, roughly chopped1 celery stick, chopped4 sprigs fresh thyme12 langoustine tails, blanched, meat removed, shells reserved5 tbsp white wine300ml/10fl oz fish stock 30g/1oz butter 1 shallot, roughly chopped 1 celery stick, chopped 4 sprigs fresh thyme 12 langoustine tails, blanched, meat removed, shells reserved 5 tbsp white wine 300ml/10fl oz fish stock 50g/1¾oz unsalted butter1 shallot, finely chopped100ml/3½fl oz dry vermouth200ml/7fl oz stock (from above)1 bay leaf150ml/5fl oz double cream150g/5½oz green grapes, peeled and cut in half ¼ cucumber, balled using a Parisian scoop 50g/1¾oz unsalted butter 1 shallot, finely chopped 100ml/3½fl oz dry vermouth 200ml/7fl oz stock (from above) 1 bay leaf 150ml/5fl oz double cream 150g/5½oz green grapes, peeled and cut in half ¼ cucumber, balled using a Parisian scoop 75g/2½oz unsalted butted2 x lemon sole fillets, skinned, fillets halved and rolled up 75g/2½oz unsalted butted 2 x lemon sole fillets, skinned, fillets halved and rolled up 2 tbsp fresh chervilselection of edible flowers 2 tbsp fresh chervil selection of edible flowers Method For the stock, heat the butter in a saucepan and add the shallot, celery and thyme. Cook for 2-3 minutes. Add the langoustine shells and increase the heat. Add the white wine and fish stock and cook for 5 minutes. Remove from the heat and place in a large food processor. Blend everything together, including the shells. Pass through a sieve and set aside.For the sauce, heat a large sauté pan and add the butter. Once melted add the shallot and cook for 1 minute. Add the vermouth, stock and bay leaf and cook until the volume of liquid has reduced by half. Add the cream and reduce by half again. Pass through a sieve into a clean pan. Add the grapes and cucumber balls and cook for 1 minute. To cook the sole, heat a large frying pan and add the butter. Once hot add the sole. Cook on each side until golden and cooked through. Add the langoustine meat and warm through. Put the sole fillets on a large plate and top with the langoustines. Pour the sauce around the plate and garnish with the fresh chervil and edible flowers. For the stock, heat the butter in a saucepan and add the shallot, celery and thyme. Cook for 2-3 minutes. Add the langoustine shells and increase the heat. Add the white wine and fish stock and cook for 5 minutes. For the stock, heat the butter in a saucepan and add the shallot, celery and thyme. Cook for 2-3 minutes. Add the langoustine shells and increase the heat. Add the white wine and fish stock and cook for 5 minutes. Remove from the heat and place in a large food processor. Blend everything together, including the shells. Pass through a sieve and set aside. Remove from the heat and place in a large food processor. Blend everything together, including the shells. Pass through a sieve and set aside. For the sauce, heat a large sauté pan and add the butter. Once melted add the shallot and cook for 1 minute. Add the vermouth, stock and bay leaf and cook until the volume of liquid has reduced by half. Add the cream and reduce by half again. Pass through a sieve into a clean pan. Add the grapes and cucumber balls and cook for 1 minute. For the sauce, heat a large sauté pan and add the butter. Once melted add the shallot and cook for 1 minute. Add the vermouth, stock and bay leaf and cook until the volume of liquid has reduced by half. Add the cream and reduce by half again. Pass through a sieve into a clean pan. Add the grapes and cucumber balls and cook for 1 minute. To cook the sole, heat a large frying pan and add the butter. Once hot add the sole. Cook on each side until golden and cooked through. Add the langoustine meat and warm through. To cook the sole, heat a large frying pan and add the butter. Once hot add the sole. Cook on each side until golden and cooked through. Add the langoustine meat and warm through. Put the sole fillets on a large plate and top with the langoustines. Pour the sauce around the plate and garnish with the fresh chervil and edible flowers. Put the sole fillets on a large plate and top with the langoustines. Pour the sauce around the plate and garnish with the fresh chervil and edible flowers.