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

Directions

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.