1 tablespoon Butter for greasing pan
4 tablespoons Olive oil
1 small Onion finely chopped
1 small Carrot finely chopped
pound Shrimp peeled, deveined
1 tablespoon Lemon juice
teaspoon Dried tarragon
cup Fresh breadcrumbs
pound Sole fillets - (4 pieces)
Salt to taste
Freshly-ground black pepper to taste
Heat 3 tablespoons of olive oil in a skillet. Add onion and carrot, cover and cook for 10 minutes or until soft. Remove cover, add shrimp and saute 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 the 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.