Fillets Of Sole And Shrimps

Preparation:

Preparation: Shell the prawns, remove the internal black wire, set aside 8 of them, divide the remaining ones into pieces, blend them with a pinch of salt and pepper and add the cream. Lightly beat the sole fillets, season them with a pinch of salt and pepper, spread the shrimp mixture over them, roll them up by placing a shrimp in each one and leaving half of them protruding. Clean the carrot and the green beans, wash them, cut them into small pieces and blanch them for 2 minutes in boiling salted water; clean the leek, wash it and cut it into thin slices. Grease a baking tray, distribute the slices of leek and the pieces of seared carrot and green beans, arrange the sole fillets on top, add the white wine; cover them with a sheet of vegetable or metallized paper and cook them in a preheated oven at 180 degrees for 6-8 minutes. Reduce the cooking liquid a little with the vegetables on the fire, if necessary, first draining the sole fillets; serve them hot with the sauce and vegetables.