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Ingredients
40g butter, cubed
1 skinless lemon sole
200ml fish stock
100ml dry vermouth
1 bay leaf
150ml double cream
200g green grapes, cut in half and deseeded
Salt and freshly ground white pepper
Method
Lightly fry the sole on one side then pour in the fish stock, bay leaf and vermouth bring to a gentle simmer then place on a lid and simmer for 15 minutes.
Remove the fish from the pan and bring the cooking liquor to a boil over a high heat. Boil until reduced by half then pour in the cream and return to a simmer, stir in the grapes and cook for a further minute, or until the grapes are hot.
Season with salt and freshly ground black pepper pour the sauce over the fish and serve immediately.
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