Cook shallots and half the butter for two minutes, then add sliced ginger and cook for two more minutes.
Add white wine and reduce by half, then add stock and reduce by half again before stirring in cream.
Strain the ginger sauce through a fine sieve into a warm pan.
Fry seasoned sole fillets in the remaining butter for two minutes per side and let rest.
Sauté courgette in butter for one minute, then add pepper and mangetout for three minutes.
Stir in peas and blanched broad beans and cook for one additional minute.
Serve fish on the vegetables and sauce, garnished with chervil and ginger strips.