Stuffed Sole Rolls In White Wine Sauce - cooking recipe

Ingredients

12 None sole fillets (about 2 1/4 lbs)
2 None hardboiled eggs, peeled and chopped
1 None shallot, peeled and chopped
1/4 lb cooked and peeled shrimp, chopped
2 sprigs fresh flat-leaf parsley, chopped
2 sprigs fresh dill, chopped
2 sprigs fresh tarragon, chopped
1 cup dry white wine
1/2 cup whipping cream
3 None egg yolks
None None Boiled potatoes and arugula, to serve

Preparation

Preheat the oven to 400\u00b0F.
Grease a shallow baking dish. Lay the sole fillets side by side on a work surface. Mix the eggs, shallot, shrimp and herbs together and spoon over the sole fillets. Roll up tightly and secure with toothpicks. Arrange upright in the baking dish and add the wine. Bake for 15-20 mins, until soft.
Remove the fish from the dish and keep warm. Pour the juices into a saucepan, add the cream and heat gently. Beat the egg yolks with 3 tbsp sauce, then pour back into the pan and cook, stirring, until the sauce thickens (do not allow to boil). Season with salt and black pepper.
Arrange 3 fish rolls per plate and drizzle over the sauce. Serve with boiled potatoes and arugula.