1 celery stick, chopped
2 tbsp fresh chervil
¼ cucumber, balled using a Parisian scoop
150g/5½oz green grapes, peeled and cut in half
1 shallot, roughly chopped
1 shallot, finely chopped
4 sprigs fresh thyme
1 bay leaf
75g/2½oz unsalted butted
300ml/10fl oz fish stock
200ml/7fl oz stock (from above)
30g/1oz butter
50g/1¾oz unsalted butter
150ml/5fl oz double cream
12 langoustine tails, blanched, meat removed, shells reserved
2 x lemon sole fillets, skinned, fillets halved and rolled up
100ml/3½fl oz dry vermouth
5 tbsp white wine