Seafood Stuffed Dover Sole

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Seafood Puree:

1/2 pound peeled, deveined shrimp, rinsed, raw

1/2 pound lobster meat, raw

1/2 pound crab meat, raw or from brine

1/4 cup parsley, roughly chopped

1/4 cup basil, roughly chopped

5 large shallots, peeled and cut in half

1/2 lemon, juiced

3 tablespoons white wine

Salt and pepper, to taste

Assembly:

6 fillets of Dover sole to spread puree across

6 shrimp, peeled, deveined, with tail shell left on, to be rolled into center of the Sole

For Baking:

1 (8 by 8-inch) shallow baking dish

1/4 cup Butter, to grease pan and to coat fish before baking

5 shallots, peeled and thinly sliced

1 lemon, juiced

1 cup white wine

1/4 cup dill, loosely chopped