Recipe courtesy of Michael's Back Door

Paupiette of Dover Sole & Black Tiger Shrimp with Champagne Roasted Red Pepper Basil Coulis
3 Dover sole (size 16-20), de-skinned and filleted
   (makes 12 filets)
12 black tiger shrimp (size 6-8), peeled and de-veined
1/4 cup + 2 tbsp (90 mL) chicken stock
2 cubes butter
2 shallots, finely chopped
2 tbsp (30 mL) Champagne
1/4 cup (60 mL) 35% cream
1 roasted red pepper, de-skinned and pureed
1 sprig fresh basil, finely chopped

Preheat oven to 450ºF. Wrap a piece of sole around each shrimp individually. Place sole and shrimp on baking tray. Add chicken broth. Bake for 15 minutes in 450ºF oven. Remove and set aside. Sauté shallots in a little butter. Deglaze pan with champagne. Add remaining stock from baking sheet. Reduce to half. Add 35% cream. Reduce to half. Add puree of roasted red pepper and chopped basil. Smooth the sauce by stirring in remaining butter cubes. Season to taste. Serves four.