Dover Sole with Vegetable Nage

INGREDIENTS:Vegetable Nage:
1 quart chicken stock
½ quart vegetable stock
1 lb. butter
4 large asparagus tips, blanched
2 artichoke hearts, cut into quarters
1 oz. pine nuts
1 oz. English sweet peas
8 scallions, cut in half
1 Tbsp. oil
1 oz. heavy cream
as needed, salt and pepper

Dover Sole:
4 whole Dover sole, skin

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