1 1/2 lb. fillet sole
1 c. dry white wine
3 oz. baby shrimp
4 tbsp. butter
2 tbsp. flour
1/2 c. half and half
1/4 tsp. salt
Dash pepper
1/3 c. blanched slivered almonds

Poach fillets in wine in 350 degree oven until fish flakes with fork but still moist, 15-20 minutes. Do not overcook. Reserve 1/4 cup shrimp. Mash remaining with 2 tablespoons butter; set aside. In small saucepan, heat 2 tablespoons butter; add flour and cook 2-3 minutes. Gradually stir in half and half; cook and stir over medium heat until sauce begins to thicken.

Stir in 1/2 cup of fish cooking liquid; continue cooking, stirring until sauce boils. Reduce heat; add shrimp, butter, salt and pepper. Stir until butter melts. Stir in 1/4 cup almonds. Arrange fillets on serving platter. Pour sauce over, garnish with remaining shrimp and almonds. Serves 4.