Lemon Sole Veronique Recipe - Great British Chefs

Ingredients

• 2 lemon sole, approx 1kg each, each filleted into 4
• 10 green grapes
• 30g of butter
• 1/2 banana shallot, finely diced
• 50g of button mushrooms, very finely sliced
• 50g of dry vermouth
• 50g of double cream
• 2 handfuls of samphire
• 2 handfuls of fresh tarragon, chopped, with a few leaves left whole for garnish
• 1 lemon, juice to taste
• salt
• freshly ground black pepper