Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1      tablespoon    butter
                        --for greasing baking pan
   4      tablespoons   olive oil
   1      small         onion -- finely chopped
   1      small         carrot -- finely chopped
     1/2  pound         shrimp -- peeled and deveined
     1/4  cup           cream
                        --or half and half
   1      tablespoon    lemon juice
     3/4  teaspoon      dried tarragon
     1/4  cup           fresh breadcrumbs
   1 1/2  pounds        filet of sole
                        --4 fillets
                        salt and freshly ground black pepper

Preparation:

Preheat the oven to 375F Lightly butter a baking pan. Heat 3 tablespoons of olive oil in a skillet. Add onion and carrot, cover and cook for 10 minutes or until soft. Remove cover, add shrimp and sauté for a couple of minutes just until shrimp turn pink and are firm to the touch. Remove mixture to a food processor and blend with heavy cream, lemon juice, tarragon and breadcrumbs until mixture is pureed. Season with salt and pepper. Place some stuffing on one half of each sole filet. Fold other half over the stuffing and transfer the filet to a baking dish. Drizzle remaining tablespoon of olive oil over the stuffed sole; season with salt and pepper. Bake, covered for 20 to 25 minutes or until flesh is cooked through and white and stuffing is hot.