Dover Sole Salad with Green Grapes and Vermouth Dressing

My latest nutty combination, fish and grapes!  But hey why not it bloody well works! And with a dash of Vermouth its like Martini with out the olives or gin (use your imagination).
Great for warmer days and looks elegant in art deco pressed glass-ware.

800g dover sole
1 oak leaf lettuce washed
250g green grapes
2 carrots
400ml vegetable stock
50ml extra virgin olive oil
Sea salt and cracked pepper to season

DRESSING:
200ml vermouth
150ml double cream
25g salted butter
1 shallot
Pinch of sea salt

METHOD:
Put vegetable stock in small pot and bring to the boil, peel and cube the carrots. Once stock is boiling add carrots and cook till tender, about 15 minutes (reserve the stock for when cooking fish). For dressing dice shallot, place butter in sauce pan and melt over medium heat then add shallot and cook till softened and add vermouth, cream and salt. Bring to a steady boil and reduce till half the original volume, remove from heat to cool.
Place a fry pan over high heat and add olive oil, once hot place dover in pan and season with salt and pepper. Once dover starts to brown slightly pour in 3 or 4 tablespoons of the reserved vegetable stock and turn fish over to finish cooking for around 4 minutes. When fish has cooked place to one side and leave to cool. Wash the grapes and slice in half. To construct salad you can either use a large platter or individual plates. First tear and lay down some oak leaf followed buy a sprinkling of grapes and carrots, then flake fish over salad and drizzle with desired amount of dressing and serve.