Ingredients (serves 4):

1 ½ pounds (4 pieces) filet of Petrale Sole
½ pound shrimp
1 Tablespoon butter for greasing baking pan
4 tablespoons olive oil
1 small onion, finely chopped
1 small carrot, finely chopped
¼ cup cream or half and half
1 tablespoon lemon juice
¾ teaspoon dried tarragon
¼ cup fresh breadcrumbs
Salt and freshly ground black pepper


Cooking Directions:

Preheat the oven to 375 degrees. Lightly butter a baking pan. Heat 3 tablespoons of olive oil in a skillet. Peel and Devein Shrimp. Add onion and carrot, cover and cook for 10 minutes or until soft. Remove cover, add shrimp and sauté for a couple of minutes just until shrimp turn pink and are firm to the touch.



Remove mixture to a food processor and blend with heavy cream, lemon juice, tarragon and breadcrumbs until mixture is pureed. Season with salt and pepper. Place some stuffing on one half of each sole filet. Fold other half over the stuffing and transfer the filet to a baking dish.



Drizzle remaining tablespoon of olive oil over the stuffed sole; season with salt and pepper. Bake, covered for 20 to 25 minutes or until flesh is cooked through and white and stuffing is hot.