Veronique Sauce Recipe Simple Recipes

CHICKEN VERONIQUE

Steps:

• Sprinkle chicken with salt and nutmeg. In a large non-stick skillet, cook chicken in butter over medium heat for 3-5 minutes on each side or until lightly browned., In a small bowl, combine the wine, marmalade and tarragon. Add to skillet; bring to a boil. Reduce heat; cover and simmer for 4-6 minutes on each side or until a thermometer reads 170°. Remove chicken and keep warm., Combine flour and cream until smooth. Gradually stir into skillet. Bring to a boil; cook 2 minutes longer or until thickened. Stir in grapes; heat through. Serve with chicken.

FILLETS OF SOLE VéRONIQUE

Steps:

• First peel the grapes well in advance by placing them in a bowl and pouring boiling water over them. Leave them for 45 seconds, then drain off the water and you will find the skins will slip off easily. Cut the grapes in half, remove the seeds, then return them to the bowl and cover and chill in the refrigerator until needed. When you are ready to start cooking the fish, begin by warming the serving dish and have a sheet of foil ready. Then wipe each of the 4 sole fillets and divide each one in half lengthways by cutting along the natural line, so you now have 8 fillets. Season them and roll each one up as tightly as possible, keeping the skinned side on the inside and starting the roll at the narrow end. Next put a faint smear of butter on the base of a medium frying pan and arrange the sole fillets in it. Then sprinkle in the tarragon followed by the vermouth. Now place the pan on a medium heat and bring it up to simmering point. Cover, then put a timer on and poach the fillets for 3-4 minutes, depending on their thickness. While the fish is poaching pre-heat the grill to its highest setting. Meanwhile take a small saucepan, melt the butter in it, stir in the flour to make a smooth paste and let it cook gently, stirring all the time, until it has become a pale straw colour. When the fish is cooked transfer the fillets with a fish slice to the warmed dish, cover with foil and keep warm. Reserve the poaching liquid. Next boil the fish-poaching liquid in its pan until it has reduced to about a third of its original volume. Stir in the cream and let that come up to a gentle simmer, then gradually add this cream and liquid mixture to the flour and butter mixture in the small saucepan, whisking it in well until you have a thin, creamy sauce. Taste and season with salt and freshly milled black pepper. Pour the sauce over the fish and pop it under the pre-heated grill (about 4 inches from the source of the heat) and leave it there for approximately 3 minutes, until it is glazed golden brown on top. Serve each portion on to warmed serving plates, garnished with grapes.

FILLET OF SOLE VERONIQUE SAUTEED WITH GRAPES, CHAMPAGNE AND CREAM

Steps:

• Preheat a nonstick skillet to medium high heat and coat bottom with clarified butter. Lightly dredge fish fillets in seasoned flour and place in pan. Saute quickly 2 to 3 minutes on each side and transfer to a warm dinner plate. Add grapes and deglaze pan with champagne, cook for 2 minutes and drizzle in cream to desired consistency, pour over fish. Serve with steamed red potatoes with chives and a fresh steamed green vegetable. Serve the balance of champagne with dinner.

SOLE VERONIQUE

Steps:

• Preheat oven to 350 degrees F.
• Rinse fish, pat dry and season with salt and pepper.
• Place fish in pan and pour wine, lemon juice, and melted butter over the fish.
• Sprinkle on the shallots.
• Cover the pan with foil and bake for 25 minutes.
• Pour drippings from fish into saucepan and reduce slightly.
• Add half and half.
• Cut the 2 tablespoons of flour and 2 tablespoons of butter together with a fork.
• Add the flour/butter mixture to the fish drippings and stir until it thickens.
• Remove saucepan from heat and add peeled grapes.
• Pour sauce with the grapes over fish.

CHICKEN VERONIQUE

Steps:

• Heat the oil in a large pan (preferably non-stick) over a medium-high heat.
• Add the chicken breast halves and sauté for about 3 minutes.
• Turn the chicken breast halves over, add the garlic and mushrooms and sauté for another 3 minutes, or until the garlic and mushrooms soften and the chicken is golden brown.
• Remove the chicken breast halves, garlic and mushrooms from the pan, keep warm, and pour off the excess oil.
• Add the sugar and half of the wine to the pan, stirring to dissolve the sugar.
• Add the remaining wine and simmer until the wine is reduced by half.
• Mix the stock and cornstarch in a small bowl, whisk into the wine mixture and simmer for 2 minutes.
• Return the chicken to the sauce.
• Add the grapes and simmer for a further 2 minutes, or until the juices run clear.
• Serve over rice or noodles with your favourite side dish.

FISH VERONIQUE

Steps:

• Spray 10- x 6-inch dish with nonstick spray. Place fish in pan and sprinkle with salt and pepper.
• Mix stock and lemon juice in small bowl and pour over fish.
• Cover and bake at 350°F for 15 minutes.
• Melt margarine in small saucepan. Remove from heat and blend in flour. Gradually add milk and cook over moderately low heat, stirring occasionally until thickened.
• Remove fish from oven and pour liquid from baking dish into cream sauce, stirring until blended. Pour sauce over fish and sprinkle with grapes.
• Broil about 4-inches from heat for 5 minutes or until sauce starts to brown.