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1
For the Braised Fennel: In a saute pan, add the butter and melt.
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2
Add the shallots and garlic and saute until translucent, about 2 minutes.
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3
Add the fennel and toss to coat well.
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4
Add the white wine and lemon juice and cover.
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5
Cook until the fennel is very tender, about 15 minutes.
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6
Season with salt and pepper.
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7
Lightly season both sides of the fillets with salt and white pepper.
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8
Combine the Champagne, 1 cup wine, bay leaf, lemon juice, and black peppercorns in a large, shallow saute pan.
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9
Arrange the fillets in a single layer in the pan and if necessary, add enough water to come up the sides of the fish, up to 1 cup.
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10
Bring to a boil.
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11
Reduce the heat, cover, and simmer until the fish is just barely cooked through, 4 to 5 minutes.
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12
Remove with a spatula and place in a baking dish.
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13
Cover to keep warm.
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14
Bring the poaching liquid to a boil and reduce by half.
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15
Strain through a fine mesh strainer into a clean container and let cool.
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16
In a small saucepan, melt the butter over medium-high heat.
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17
Add the shallots and garlic, and cook, stirring, for 1 minute.
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18
Add the flour and cook, stirring, constantly to form a light roux, 2 minutes.
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19
Gradually whisk in 1/2 cup of reduced cooking liquid and the remaining 1/4 cup wine, and cook over low heat, whisking, until well incorporated and thick.
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20
Remove from the heat and add the cream, whisking.
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21
Return to the heat and cook, whisking, until thickened and reduced slightly, 2 to 3 minutes.
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22
Remove from the heat, add the tarragon, and adjust the seasoning, to taste.
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23
Preheat the broiler.
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24
Pour the sauce and grapes over the fish fillets and run under the broiler until golden brown and bubbly, about 2 minutes.
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25
Remove from the oven.
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26
Divide the fennel, fillets, sauce and grapes among 4 dinner plates and serve immediately.
