For fish stock:Place all ingredients in a saucepan. Bring to a gentle boil, continually skimming the surface. Simmer for 25 minutes. Strain.;
For veal jelly: Place all ingredients in a saucepan. Bring to a boil, continually skimming the surface. Reduce to a simmer for 6 hours, until reduced to 1/2 cup. Strain and store in refrigerator. It will gel as it cools.;
Preheat oven to 425 degrees F. Remove the black skin from one side of the sole: make an incision across the tail and pull skin off. Dredge skinned side of sole in flour, then brush with egg, and coat with bread crumbs. Place in an ovenproof dish, crumbed side up. Add 1/8 cup fish stock and the white wine just to cover bottom of pan; do not let it saturate the bread crumbed side. Season with salt and white pepper. Drizzle fish with 2 tablespoons of the clarified butter and bake for 15 minutes.
Heat the remaining tablespoon clarified butter in saute pan. Add shallots and saute. Add veal jelly. When melted, add the vermouth and remaining fish stock. Season with salt and pepper. Bring to a boil and reduce to a syrup consistency.
Once reduced, add cream and remove from heat. Whisk in butter. Add chives and lemon juice. Remove fish from oven and broil for 2 minutes to brown. To serve, pour sauce on heated serving tray and lay fish on top.
A Graham Kerr creation, inspired by a dish at Les Troisgros, France