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1
Fill a large stock pot with cold water. Cube the potatoes into equally sized pieces about 1'' and drop in the cold water. Bring to a boil over medium high heat and boil about 15 minutes, until fork-tender when tested. When ready, drain well, return to the pot and mash (I use an electric hand mixer) with 2 tablespoons butter, heavy cream, 1/2 teaspoon of sugar, 1/2 tablespoon of salt, and 1 teaspoon of black pepper. Adjust the seasoning to your taste (the Icelandic mashed potatoes have a distinct pleasant sweetness but you can omit the sugar if you do not care for it).
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2
While the potatoes cook, make the fish. Pat the fish fillets dry and season each side with salt, pepper, and dried tarragon. Place the flour in a shallow dish and season with more salt, pepper and dried tarragon, then dredge the seasoned fish fillets in the flour, lightly coating each side and shaking off excess.
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3
In a large sautee pan with high sides, heat 2 tablespoons of butter over medium heat until slightly browned. Add the fish fillets and cook about 4 minutes each side, until browned and cooked all the way through. Remove the fillets to a plate and loosely tent with foil to keep warm.
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4
Add 2 additional tablespoons of butter to the saucepan and melt over medium heat. Add the shallots and cook until translucent, about 3 - 5 minutes. Add the Vermouth and stir vigorously to deglaze the pan. Add the grapes and olives to the pan, cover and cook an additional 5 minutes. Turn off the heat and add the fresh tarragon. Place the fish fillets on top of the mixture and cover to keep warm while you plate.
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5
Serve a scoop of mashed potatoes as a bed, topped with a fish fillet with the olive-grape pan sauce spooned over the top. Enjoy!
