Filets Of Sole Queen Victoria

Step 1: Rinse fillets under cold water and pat dry with paper towels.

Step 2: Select six of the best fillets and set aside.

Step 3: Cut the remaining fillets into 1-inch pieces.

Step 4: Place in blender or food processor with egg white, heavy cream, 1/2 teaspoon salt, parsley and Tabasco.

Step 5: Process until smooth and light green.

Step 6: Place remaining fillets, dark side up, on a flat surface.

Step 7: Divide fish mixture evenly among fillets, and spread over surface of fish, leaving 1/2 inch edge all around.

Step 8: Starting at narrow end, roll up each fillet and fasten with toothpicks.

Step 9: Lightly butter a medium-size deep skillet.

Step 10: Stand fillets up in skillet, so they barely touch side of pan.

Step 11: Add wine, water, onion, lemon, bay leaf, peppercorns, 1 teaspoon salt, and tarragon.

Step 12: Bring to a boil, reduce heat to low, cover and simmer 10 minutes, until center is just firm.

Step 13: Lift from pan with slotted spatula, reserving stock.

Step 14: Drain fish well.

Step 15: Place on a heated platter and keep warm.

Step 16: Make sauce:.

Step 17: Melt butter in medium saucepan.

Step 18: Remove from heat.

Step 19: Stir in flour, salt and paprika until blended.

Step 20: Cook, stirring, several minutes.

Step 21: Gradually stir in cream and 1/2 cup reserved stock.

Step 22: Cook over medium heat, stirring, until mixture thickens and comes to a boil.

Step 23: Boil 1 minute.

Step 24: Beat egg yolks in a bowl.

Step 25: Remove 1/3 cup hot sauce from pan.

Step 26: Stir into egg yolks.

Step 27: Stir back into saucepan.

Step 28: Add sherry.

Step 29: Stir over low heat until thick.

Step 30: Spoon some sauce over the fish and pass the rest.