This is a real classic dish from my Savoy hotel days ( it was created by Savoy chef Escoffier) and, like most great dishes, it is simple to do provided you have fresh ingredients! At the Savoy we used Dover sole but lemon sole is perfectly good and in many ways it’s more delicate flavour responds better to the grapes and vermouth. If you don’t have Vermouth, a dry white wine will do just as well.
I am a great fan of potatoes and new potatoes go really well with this and maybe green beans, but at this time of year a creamy mash is good or even some simple flat pasta noodles.
8 fillets of lemon sole, skinned
500ml fish stock
3 tblsp dry vermouth
250 ml double cream
Squeeze fresh lemon juice
25 seedless green grapes, cut in half top to bottom
Good tblsp chopped flat parsley
Salt and ground black pepper
Recipe by Christopher Trotter
Food photography by Caroline Trotter