Asparagus and Crab-Stuffed Dover Sole with Tarragon Cream

Makes 4 Servings

Ingredients

4 dover sole fillets
8 fresh asparagus spears
1 cup Dungeness crab meat
1 cup heavy cream
1 tbsp fresh tarragon, finely chopped
1 shallot, chopped
1 tsp grated lemon peel
salt and pepper

Procedure

Trim stalk end of asparagus. Wash and drain well.

In a sauce pot, combine heavy cream, shallot and fresh tarragon. Bring to a boil and then lower heat. Simmer until dover sole fillets are ready and stuffed.

Season dover sole fillets lightly with salt and freshly-ground pepper. Place 2 asparagus and 1/4 cup of crab meat on one end of sole. Roll into a log to wrap the fillet over filling.

Arrange prepared sole on a baking dish with seam side down. Sprinkle grated lemon peel on top of sole. Pour cream and tarragon mixture over fish to coat entirely.

Bake uncovered in a 350 F oven until just cooked through, around 10 to 15 minutes. Serve hot.

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