Sole cooked meunière, lightly floured, then fried gently in butter for four and a half minutes a side. Sauce made from fish stock, butter, lime juice and crème fraiche, simmered with a handful of chopped dill weed, then strained through a chinoise and reduced. A dozen seedless green grapes, halved and added to the sauce and simmered for a minute. Served with crushed potatoes and chopped parsley. Classic Veronique wasn’t what I fancied, I just liked the idea of cooking the fish on the bone, but the Veronique sauce is just too delicious to miss. Best of both worlds.