How to make Fish Veronique -

Green grapes add a special touch to this delicious fish preparation

Sanjeev Kapoor

This is a Sanjeev Kapoor exclusive recipe.

Main Ingredients : Pomfret fillets (पापलेट के फिले), White wine (वाइट वाइन)

Cuisine : French

Course : Main Course Seafood

For more recipes related to Fish Veronique checkout Fish in Hot Black Bean Sauce. You can also find more Main Course Seafood recipes like Hare Lehsun Ki Machchli Afghani Fish - SK Khazana Pomfrets coated with a spicy and flavourful masala Prawns Xacuti

Fish Veronique

Fish Veronique Recipe Card


French cuisine consists of cooking traditions and practices from France. At one time French cuisine was heavily influenced by Italian cuisine.  It was in the 17th century that some chefs led a movement that developed France’s own indigenous style by shifting it away from its foreign influences. Cheese and wine are a major part of the cuisine, playing different roles regionally and nationally, with many variations.
French cuisine was codified in the 20th century as the modern haute cuisine. Knowledge of French cooking has contributed significantly to Western cuisines and its criteria are used widely in Western cookery school boards and culinary education. 
French regional cuisine is characterized by its extreme diversity and style. Traditionally, each region of France has its own distinctive cuisine.

Prep Time : 16-20 minutes

Cook time : 26-30 minutes

Serve : 4

Level Of Cooking : Moderate

Taste : Mild

Ingredients for Fish Veronique Recipe

  • Pomfret fillets 700 grams

  • White wine 1 tablespoon

  • Green grapes 150 grams

  • White wine 1/2 cup

  • Black peppercorns 6

  • Salt to taste

  • Onion sliced 1 small

  • Butter 2 tablespoons

  • Refined flour (maida) 1 1/2 tablespoons

  • White pepper powder 1/4 teaspoon

  • Cream 1/2 cup

  • Egg yolk 1

  • Fresh parsley chopped 1 teaspoon


Step 1

Wash and dry fish fillets on an absorbent kitchen towel. Preheat oven to 350º F. Add lemon juice to green grapes and keep covered. Fold the fillets and place in a buttered ovenproof dish. Add one cup of water, white wine, black peppercorns, salt and onion. Cover with a buttered paper and poach in the preheated oven at 325º - 350º F for ten to fifteen minutes

Step 2

Strain the fish and reserve the liquid. Melt butter in a saucepan, add refined flour and take off the heat. Stir. Add the strained liquid from the poached fish. Stir to mix well and cook again till it comes to a boil. Add salt and white pepper powder and take off the heat. Mix cream and egg yolk together and add to the sauce.

Step 3

Cook again till the sauce thickens without boiling. Add grapes and mix. Keep the poached fish on a serving dish, pour the sauce over and garnish with parsley. Serve immediately.

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MasterChef Sanjeev Kapoor

Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.