DOVER SOLE WITH CHAMPAGNE AND GRAPE SAUCE

Ingredients

2 x 454-600g Dover Sole
70g Butter
1/3  Bottle Champagne
100g Shallots, Peeled and Sliced
170ml Fish Stock
170ml Whipping Cream
1/2  clove crushed Garlic
A pinch of Cayenne
1/2 tsp Maldon Sea Salt
5g Chervil Stalks
1/2 tsp Chives
1 tsp Parsley Stalks
Sea salt and black pepper and olive oil for cooking 

To Finish
5g Chervil, finely chopped
85g Muscat Grapes, peeled and deseeded  

Directions

1. Add the Champagne and shallots to a pan and reduce by 2 thirds
2. Add the fish stock and reduce by half and then add the cream and bring to the boil, reduce by 1 third
3. Take off the heat and add the cayenne, salt, and herb stalks
4. Mix this together, cover with cling film and leave to cool and infuse for 20 minutes
5. Pass through a chinois and leave
6. To cook the fish. Season the sole on both sides. Heat a large pans over a medium heat and add a good lug of oil. When hot place in the fish and cook for 2-3 minutes. When it starts to brown add some butter – about 30g per fish and turn the fish over. The butter will start to foam and caramelise. baste the fish with the butter and cook for a further 3-4 minutes until the fish is firm and cooked through. Transfer to serving plates
7. To serve, warm the sauce gently in a pan, check the seasoning. Add chopped chervil and half the grape halves. Lay the other grape halves on the fish and garnish with fresh picked chervil
8. Pour the sauce into a sauce boat or jug and serve with the fish