French Fillet Of Sole

• 8 large fillets of sole
• 1 lb. bay shrimp
• 2 tsp. shallots or green onions, chopped
• 3 c. dry white wine
• 2 tsp. butter
• 2 egg yolks
• 1/2 c. heavy cream
• 2 Tbsp. sweet butter
• minced parsley
• 1/2 tsp. dill weed

1. Cut each fillet in half, making the cut across the width. Place several shrimp in the center of each and roll fillet around them.
2. In a buttered saucepan, add the shallots and the wine. Carefully lay the fillet rolls in the saucepan and cover with buttered round of wax paper and cook covered.
3. Poach gently about 10 minutes.
4. Remove dish to heated serving dish, reserving the liquid.
5. Reduce poaching liquid by 1/3.
6. In another saucepan, combine egg yolks and cream and a little of the hot poaching liquid.
7. Stir into the remaining poaching liquid, add dill and correct seasonings.
8. Stir in sweet butter and pour over the fillet rolls.
9. Sprinkle with parsley and more dill if desired.

bay shrimp, shallots, white wine, butter, egg yolks, heavy cream, sweet butter, parsley, dill weed

Taken from www.cookbooks.com/Recipe-Details.aspx?id=1008724 (may not work)