Ingredients
Braised Fennel:
- 2 tablespoons butter
- 2 tablespoons chopped shallots
- 1/2 teaspoon minced garlic
- 2 heads fennel, slice lengthwise into 1/4-inch thick slices
- 1 cup white wine
- 1/2 lemon, juiced
- 4 sole fillets, about 3/4-inch thick, rinsed well and patted dry
- Salt
- Ground white pepper
- 1 cup Champagne
- 1 cup dry white wine, plus 1/4 cup
- 1 bay leaf
- 1 teaspoon fresh lemon juice
- 1/4 teaspoon whole black peppercorns
- Water
- 2 tablespoons unsalted butter
- 2 tablespoons finely chopped shallots
- 1/2 teaspoon minced garlic
- 2 tablespoons all-purpose flour
- 1 cup heavy cream
- 1 tablespoon chopped fresh tarragon
- 1 cup halved seedless white grapes
Description
Food Network Invites You To Try This Sole Veronique Recipe From Emeril Lagasse.
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