Recipes

Lemon sole Véronique

This French classic is surprisingly simple to make and perfect for your next dinner party.

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Ingredients

For the stock

For the sauce

For the lemon sole

  • 75g/2½oz unsalted butted
  • 2 x lemon sole fillets, skinned, fillets halved and rolled up

To serve

  • 2 tbsp fresh chervil
  • selection of edible flowers