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Lemon sole Véronique
Fruit and vegetables
1
shallot
, roughly chopped
1
celery
stick, chopped
4 sprigs fresh
thyme
1
shallot
, finely chopped
150g/5½oz green
grapes
, peeled and cut in half
¼
cucumber
, balled using a Parisian scoop
2 tbsp fresh
chervil
Cooking ingredients
300ml/10fl oz fish
stock
200ml/7fl oz
stock
(from above)
1
bay leaf
75g/2½oz un
salted
butted
Dairy, eggs and chilled
30g/1oz
butter
50g/1¾oz unsalted
butter
150ml/5fl oz
double cream
Meat, fish and poultry
12
langoustine
tails, blanched, meat removed, shells reserved
2 x
lemon sole
fillets, skinned, fillets halved and rolled up
Other
5 tbsp
white wine
100ml/3½fl oz dry
vermouth
selection of edible flowers
Back to recipe
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