Getaway May_2019

FOOD FRANCE

Assistants: Sean Dollery, Elizabeth Mackenzie, Brad Botha

Sole Véronique

Wine, salty butter and pops of sweet grapes are the perfect match for delicate

SDQIULHGZKLWHȴVK7KLVFODVVLFGLVKZDVȴUVWVHUYHGLQ/RQGRQE\IDPRXV)UHQFKFKHI

$XJXVWH(VFRɝHUFHOHEUDWLQJWKHVXFFHVVRID)UHQFKRSHUHWWD

Serves 6

ȏ  FXS ȴVK VWRFN

ȏ 1 cupwhitewine

ȏ  VKDOORWȴQHO\ GLFHG

ȏ 1 bayleaf

ȏ ¼cupparsley,

ȴQHO\ FKRSSHG

ȏ milledblackpepper

andsalt

ȏ 1½cupsgreengrapes

ȏ 7 EXWWHU

ȏ 7 ROLYH RLO

ȏ 12 smalllemonsole

ȴOOHWVVNLQ UHPRYHG

ΖQ D IU\LQJ SDQ RYHU

mediumheat,combine

thestock,wine,shallot,

bayleaf,parsleyanda few

pinchesofpepper,and

DOORZ WR UHGXFHE\ KDOI

Addthegrapesandbutter

DQG VWLU XQWLO FRPELQHG

6HW DVLGH EXW NHHS ZDUP

Heattheoilina large

QRQVWLFNSDQ RYHU PHGLXP

KHDW 6HDVRQWKH ȴOOHWV

thenfryinbatchesuntil

Soleis onSASSI’s

orangelistbuthakeor

angelfishmakesa perfect

mild-tasting,white-fish

substitute.If youare

usingfrozenfillets,

defrostthemin the

fridgeovernight.

cooked through, about

PLQXWHVSHUVLGH

3ODFHWKHȴOOHWVRQ

DVHUYLQJSODWWHUDQG

VSRRQWKHVDXFHRYHU

WKHP6HUYHLPPHGLDWHO\

48 MAY 2019