POACHED SOLE WITH GRAPES, VERJUS & FENNEL BROTH

Category: Starter or Light Main – Editorial Fine Dining / Magazine Feature
Season: Late Summer – Early Autumn | Serves: 4 | Prep: 30 min | Cook: 25 min | Total: ±55 min | Difficulty: Intermediate

THE STORY

Sole is a quiet fish — soft, delicate, and unpretentious.
This dish keeps it that way: gently poached in a broth perfumed with fennel and grape skins, finished with fresh green grapes and a pour of cool verjus for tension.

It’s not about heat or color — it’s about the kind of flavor that hums rather than sings.
The kind of dish you lean in for, not photograph for likes.

What You Receive

• Full professional recipe in KooK Studioo A4 PDF format, publication-ready

• Story, ingredient list, detailed method, plating, pairing, and chef’s note

• Copyright and licensing statement

• Written in chef-standing-next-to-you tone

License & Purchase Options

Non-Exclusive License — €300
Use once in print or online; copyright remains with KooK Studioo.