Ingredients

• 3 ounces crabmeat
• 3 ounces smoked salmon
• 1 tablespoon chopped shallots
• 1 teaspoon chopped garlic
• 2 tablespoons chopped chives
• 1 tablespoon chopped carrots
• 1 egg
• 1 egg white
• 3 tablespoons heavy cream
• 2 (8-ounce) sole or flounder fillets
• Salt and freshly ground black pepper
• 3 tablespoons white wine
• Dill Beurre Blanc, recipe follows

Directions

Dill Buerre Blanc:

2 1/2 cups white wine

4 peppercorns

1 shallot, chopped

1/2 clove garlic, chopped

1 sprig thyme

1 dill stem, reserve dill fronds for sauce

Salt and freshly ground black pepper

4 tablespoons heavy cream

4 ounces cubed butter, chilled

In a small saucepan, combine all ingredients except, dill fronds, 1/2 cup of wine, cream and butter. Bring them to a simmer and reduce by a 1/3. Slowly add the cream and reduce by 1/2. Strain the liquid through a fine strainer and into a small sauce pot. With a whisk, slowly add the cubed butter into the sauce over a low heat to incorporate the butter into the sauce. (if the sauce begins to thicken too much, add a small amount of wine to re-hydrate). Whisk all the butter into the sauce and adjust for seasoning. Add the reserved dill fronds.