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.