- 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
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 sole fillets are ready and stuffed.
Season fillets lightly with salt and freshly-ground pepper. Place two 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 350º oven until just cooked through, around 10 to 15 minutes. Serve hot.