Sole Cakes With Crab And Shrimp

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   ["In the food processor, puree the sole into a smooth paste. Add the egg and incorporate. Slowly add the cream. Look for a consitency that is soft but still has some body to it. Turn off processor and transfer mixture to a chilled bowl. add remaining ingredients and mix with a rubber spatula until combined. Civer and refrigerate at least one hour or up to 3 hours. Scoop about 2-3 tbsp portion into flour or bread crubs and form into a round ""cake"". Place on a saran wrap lined cookie sheet. Cover and refrigerate until ready to cook. On medium heat using a non stick saute pan, melt approximately 1-2 tbsp butter. cook cakes 2-3 minutes on each side until golden brown and cooked through. Serve with buerre blanc, cocktail sauce, or aioli."]

* Per serving · 4 servings · Values may vary.