Sole veronique with tarragon mash

Method

1. Put the potatoes in a pan of salted water and bring to the boil. Cook for 15-20 minutes or until tender. Meanwhile, melt 30g of the butter in a large sauté pan (one with a lid) and gently fry the shallot, garlic and mushrooms for a few minutes until just soft but not golden.
2. Season the sole fillets with a sprinkle of salt, then roll them up and pin them with toothpicks to keep their coil shape. Once the shallots are soft, pour in the vermouth and carefully add the fillets. Cover and allow to steam gently for 5 minutes.
3. Once the fillets are cooked through, carefully lift them out of the pan onto a plate, remove the toothpicks and cover with foil or an upturned bowl while you finish the dish. Add the cream and grapes to the pan, then gently simmer to heat through. Drain the potatoes and melt the remaining 30g of butter in the same pan, then add the tarragon. Return the cooked potatoes to the pan with the milk and a good pinch of salt and mash until smooth.
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4. Taste the sauce and season with salt, pepper and a squeeze of lemon right at the end. Divide the mash between plates or bowls, pour over the sauce, then add the rolled-up fish and serve.