Sole Veronique | Emerils.com

Ingredients

• 4 sole fillets, about 3/4-inch thick, rinsed well and patted dry
• Salt
• Ground white pepper
• 1 cup Champagne
• 1 cup dry white wine, plus 1/4 cup
• 1 bay leaf
• 1 teaspoon fresh lemon juice
• 1/4 teaspoon whole black peppercorns
• Water
• 2 tablespoons unsalted butter
• 2 tablespoons finely chopped shallots
• 1/2 teaspoon minced garlic
• 2 tablespoons all-purpose flour
• 1 cup heavy cream
• 1 tablespoon chopped fresh tarragon
• 1 cup halved seedless white grapes
• BRAISED FENNEL:
• 2 tablespoons butter
• 2 tablespoons chopped shallots
• 2 heads fennel, slice lengthwise into 1/4-inch thick slices
• 1 cup white wine
• 1/2 lemon, juiced