• First you filet the sole and make your sauce. Remove all the head and bone, vegetables trimming and add to a pot and fry with a touch of butter. When brown add in a full cup of chicken or fish stock and let it boil down to half a cup. 
• Then add in a full cup of champagne. Let it boil down to half and season with salt & pepper. 
• Add in a beaten egg white. The egg whites will traps any impurities. Sieve the stock and use that as your poaching liquid. Please refer to pics below. 

Pea Puree

• Boil the peas with chicken stock and a touch of butter and blend to make puree. You can also add in some champagne if desired.
• Serve with vegetables of your choice.