Preheat the oven to 180C. Heat some butter and soften the chopped shallots, add the wine and vermouth and simmer until reduced by half. Add the fish stock and reduce by half again. Stir in the cream and reduce until the sauce is creamy consistency. Season and pass through a sieve. Fry the salmon fillets in olive oil on one side until golden brown, turn and cook the other side. Add the fish stock and place in the oven for 4-5 minutes basting occasionally. Meanwhile, cook the quinoa like you would cook a risotto. Place the salmon on top of the quinoa and spoon the grapes and fish cream around the edge, sprinkle with chopped chervil.