Fish- Crab-stuffed Sole

Buy fish fillets of equal size to ensure even cooking. Fish should be opaque and flaky but juicy when done. 1. Melt 1 tablespoon of butter in medium saucepan over med-high heat. Add shallot and cook until softened, about 2 min. Stir in thyme and garlic and cook until fragrant, about 30 seconds. Stir in 1.75 c of heavy cream and bring to simmer. Whisk in remaining 1/4 c heavy cream and cornstarch together, then stir into saucepan. Continue to simmer until the sauce is thickened, about 2 min. Season with salt & pepper and set aside to cool. 2. Combine 1 c of sauce, crabmeat, corn, tarragon, lemon juice/zest and cayenne. Season with salt and pepper. Pat fish dry with paper towels and season with salt/pepper. Coat at 13x9 inch baking dish with remaining 1 tablespoon butter. 3. place fish on cutting board, smooth side down. Divide filling equally among the fish fillets, mounding it in the middle. Fold the tapered end over the filling and then fold the thicker end of the fish over the top to make a tidy bundle. 4. Arrange the fish bundles in the baking dish, seam side down. Leave space between each roll. Pour remaining sauce over fish. 5. To store: cover tightly with plastic wrap and refrigerate up to 24 hours 6. To serve: Adust oven rack to middle position and heat the oven 475 degrees. Sprinkle fish with ritz cracker crumbs and bake until all but the very center of the fish turns opaque and the filling is hot, about 20 min. Serve with lemon wedges. 7. To serve right away, rduce baking time to 12-15 min.