Dover Sole Roulade Stuffed with Shrimp W/ Roasted Shrimp &Tarragon Sauce

12 oz Dover Sole (Raw)
8 oz Tiger Bay Easy Peel raw Shrimp, 26-30 per lb (by CSR2388)
0.25 cup Red Onion Raw (1/4 cup, 40g or 1.4oz)
.25 cup, diced Celery, raw
1 tsp Lemon Juice 'Real Lemon' 100% juice
1 tsp Chesapeake Bay Style Seasoning (Old Bay) (by MISSMM)
.5 cup Bread crumbs, dry, grated, plain
1 serving Lrg egg (by LYNNWANNABE)
0.25 cup Flour - Gold medal all purpose flour
.5 tsp Pepper, black
2 serving Velouté de légumes verts bio - casino (par 250 ml) (by FOLQUERAINE)
2 cup, fluid (yields 2 cups whip Heavy Whipping Cream
2 1tsp Olive Oil
3 tsp (C) Garlic, minced, 1 tsp (by MDHARVILLE)
1 tbsp chopped Shallots
4 fl oz White Wine
0.5 tsp Chesapeake Bay Style Seasoning (Old Bay) (by MISSMM)
.25 tsp Pepper, white
2.5 tbsp fresh tarragon by the tablespoon (by CHUCKLES0719)
2 tbsp Lemon juice

ROULADE
1. FILET/SKIN SOLE, KEEP SCRAP FOR STOCK
2. CLEAN SHRIMP, ROAST SHELLS W/ OLD BAY
3. FINE DICE SHRIMP, CELERY & ONION TOGETHER
4. MIX #3 WITH 1 EGG, LEMON JUICE, OLD BAY,
BREAD CRUMBS, BLACK PEPPER
5. MIX 1 EGG WITH ¼ CUP FLOUR, MAKE A PASTE
6. PLACE A BEAD OF SHRIMP STUFFING(1-1.5oz)
ON EACH SOLE FILET(SKIN SIDE DOWN) AND
ROLL INTO A ROULADE, SEAL WITH PASTE(ABOVE)
AND PICK WITH SOAKED TOOTH PICKS
7. PLACE ROULADES, STANDING, ON SPRAYED TRAY
LACE WITH WHITE WINE, LEMON JUICE, CLEARIFIED
BUTTER AND A DASH OF OLD BAY(SAUTE STATION)
8. BAKE AT 350* HIGH FAN, TILL INT. TEMP IS 165*
(APPROX. 5-7 MIN)

TARRAGON SAUCE
1. MIX VELOUTE, HEAVY CREAM, AND ROASTED SHRIMP
SHELLS, IN POT AND SIMMER
2. SAUTE SHALLOTS AND GARLIC IN OLIVE OIL
DEGLAZE W/ WHITE WINE, REDUCE(SMALL SC POT)
3. ADD STRAINED SAUCE(FROM STEP#1) TO GARLIC
AND SHALLOTS
4. ADD OLD BAY, WHITE PEPPER, LEMON JUICE AND
FRESH TARRAGON
5. SIMMER TO TIGHTEN FOR SERVICE.
6. PLACE 3oz TARRAGON ON PLATE(PAINT PLATE)
7. PLACE ROULADES, STANDING, ON SPRAYED TRAY ROULADE ON SAUCE, GARNISH W/
TARRAGON SPRIG, AND EDIBLE FLOWERS

Serving Size: Makes 8ea Sole Roulades