Difficulty:[usr 3]
Thoroughly clean and trim the soles flush with the fillets.
Lightly grease a baking dish with sunflower oil and put the salt and pepper soles in it.
Moisten with the stock of sole (or fish), bring to a boil on the fire then put in the oven th.7 (210°C) for 4 minutes.
Peel and seed the grapes.
Remove the soles from the dish and keep warm.
Strain the cooking juices and reduce by half.
Add the raisins for 5 minutes and adjust the seasoning.
Arrange the soles on a long platter (or on plates), cover with the sauce and distribute the Muscat grapes around the fish.
Decorate with chervil fluff
