Dover Sole “Veronique”

Andre Garrett

Andre Garrett

15th September 2014
Andre Garrett

Dover Sole “Veronique”

Dover Sole “Veronique” recipe


  • 2 Dover Sole (800g–900g)
  • Salted butter
  • Fleur de sel
  • Sauce base:
  • Leftover sole bones
  • 25g salted butter
  • 50g chopped button mushrooms
  • 50g chopped shallots
  • 2 parsley stalks
  • 50ml dry white wine
  • 200ml light poultry stock
  • Verjus butter sauce:
  • 200g unsalted butter
  • 30g finely chopped shallots
  • 100ml verjus
  • 200ml sauce base
  • 200ml reduced double cream
  • Juice of 1 lemon
  • Grilled baby gem:
  • 1 baby gem, trimmed and washed
  • 10g butter
  • Fleur de sel
  • Braised baby fennel:
  • 2 baby fennel
  • 20g sliced shallot
  • 20g chopped carrot
  • 5 fennel seeds
  • 5 white peppercorns
  • 2 sprigs of thyme
  • Poultry stock to cover
  • Olive oil
  • To serve:
  • 20 semi dried green grapes
  • 30g toasted crisp pine nuts
  • 20ml reduced roast chicken juices
  • 10ml green chive oil
  • 12 sprigs small parsley
  • 12 small pommes soufflés


Serves 4
Preparing and cooking the sole:
Dress, fillet and skin the sole, remove the thin membrane from the fillets, brush with salted butter and lightly season with salt.
Place the fillets head to tail and roll tightly in clingfilm into a sausage shape and tie.
Heat a water bath to 85 degrees and place the sole in.
Cook for 3 minutes and take out.
Allow to rest for a further 3 minutes before cutting.
Sauce base:
Cut the sole bones into small pieces and sweat these in a pan with the salted butter until the juices start to appear.
Add the mushrooms and shallots and heat for 4-5 mins over a medium heat.
Add the white wine and reduce by half.
Add the stock and parsley stalks and reduce by half again, then pass through a fine sieve.
Verjus butter sauce:
Sweat the shallots and heat the ingredients above together to form the butter sauce.
Grilled baby gem:
Cut the lettuce in half and vacuum pack with the butter and a pinch of salt.
Cook at 85 degrees for 8 minutes.
Then remove the lettuce, trim the edges, drain and toast with a blow torch.
Braised baby fennel:
In a shallow pan, colour the baby fennel each side, then add the shallot, carrot, fennel seeds, peppercorns, thyme and poultry stock. Bring to the boil and simmer gently, then cool.
Take the baby fennel out of the liquor, and cut in half lengthways.
To serve:
Garnish the sole with the ingredients above, as well as the baby gem and baby lettuce, and drizzle over the butter sauce.

In these challenging times…

The Staff Canteen team are taking a different approach to keeping our website independent and delivering content free from commercial influence. Our Editorial team have a critical role to play in informing and supporting our audience in a balanced way. We would never put up a paywall and restrict access – The Staff Canteen is open to all and we want to keep bringing you the content you want; more from younger chefs, more on mental health, more tips and industry knowledge, more recipes and more videos. We need your support right now, more than ever, to keep The Staff Canteen active. Without your financial contributions this would not be possible.

Over the last 12 years, The Staff Canteen has built what has become the go-to platform for chefs and hospitality professionals. As members and visitors, your daily support has made The Staff Canteen what it is today. Our features and videos from the world’s biggest name chefs are something we are proud of. We have over 500,000 followers across Facebook, Twitter, Instagram, YouTube and other social channels, each connecting with chefs across the world. Our editorial and social media team are creating and delivering engaging content every day, to support you and the whole sector - we want to do more for you.

A single coffee is more than £2, a beer is £4.50 and a large glass of wine can be £6 or more.

Support The Staff Canteen from as little as £1 today. Thank you.