Sole with Chive Sauce

Place all ingredients in a saucepan. Bring to a gentle boil, continually skimming the surface. Simmer for 25 minutes. Strain.

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.