Preheat the oven to 375 degrees.
Lightly butter a baking pan. Heat 3 tablespoons of olive oil in a skillet.
Add onion, garlic and carrot, cover and cook for 10 minutes or until soft.
Remove cover, add shrimp and saute for a couple of minutes just until shrimp turn pink and are firm to the touch. Then, 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.
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|Serving Size: 1 Serving (302g)|
|Recipe Makes: 4|
|Calories from Fat: 135 (38%)|
|Amt Per Serving||% DV|
|Total Fat 15g||20 %|
|Saturated Fat 6.4g||32 %|
|Monounsaturated Fat 5.4g|
|Polyunsanturated Fat 1.7g|
|Cholesterol 193.8mg||60 %|
|Sodium 283.2mg||10 %|
|Potassium 841.1mg||22 %|
|Total Carbohydrate 9g||3 %|
|Dietary Fiber 1.2g||5 %|
|Sugars, other 7.9g|
|Protein 44.5g||64 %|
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Calories per serving: 356
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