4 ounces cooked cocktail shrimp 1/4 cup tarragon, chopped 1-1/2 pounds sole filets, approximately of equal size 2 cups dry white wine 2 cups heavy cream Salt and pepper to taste
Directions
Preheat oven to 400 degrees F.
Chop shrimp and mix with chopped tarragon.
Lay sole filets on a flat surface and season with salt and pepper.
Divide shrimp mixture evenly among sole filets. Roll each filet to enclose shrimp mixture. Arrange rolls in a baking dish; topping with wine and cream.
Bake for 15-20 minutes, or until filets are opaque and firm to the touch.
Transfer sole filets to a plate, cover and keep warm.
Pour cream mixture into a saute or sauce pan and boil over high heat until reduced by half and slightly thickened. Season with salt and pepper.
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