Difficulty: Intermediate (3/5)
Thoroughly clean and trim the soles flush with the fillets. Season with salt and pepper.
Lightly grease a baking dish with sunflower oil and arrange the soles inside.
Moisten with sole or fish stock, bring to a boil on the stovetop, then transfer to a preheated oven at thermostat 7 (210°C) for 4 minutes.
Meanwhile, peel and seed the muscat grapes.
Remove the soles from the dish and keep warm.
Strain the cooking juices, add vermouth and light cream, then reduce by half. Stir in the grapes for 5 minutes and adjust seasoning to taste.
Arrange the soles on a serving platter or individual plates, coat with the sauce, and scatter the muscat grapes around the fish.
Garnish with chervil sprigs.
