Instructions

1. Place the golden raisins in a bowl and pour over the vermouth. Allow the raisins to soak in the vermouth for about 30 minutes.
2. While the raisins are soaking, dip the grapes into some boiling water and cook for 5 seconds before quickly refreshing them in cold icy water. Than drain them off and remove the skin with your small paring knife, if should come off quite easily.
3. Give the cod skin a quick dip in the seasoned flour. Than slowly roast it skin side down in a non stick pan with the olive oil over a moderate heat. Once the skin is good and crisp remove it from the pan.
4. Next drain the raisins from the vermouth and use it to deglaze the pan you cooked the cod in. Pour in your fish stock and reduce the sauce down by a half.
5. Add in the cream and bring the sauce back up to the boil then whisk in the creme fraiche.
6. Return the cod to the sauce and allow it to finish cooking for about 2 minutes. Than finish the sauce with the soaked raisins, peeled grapes, baby capers, and tarragon.
7. Place the each of the four cod fillet in the center of each plate and spoon the sauce around.