Cleaned fillet cut into strips and wrapped rolls are placed in oiled pan fire. Add salt is, sprinkle pepper, pour the wine and add tarragon, pot is capped and placed for 10 minutes in low oven. 30 g butter and flour make a light roux, diluted with hot cream and wine from baked sole and boil until the sauce becomes thick moderate. Sirloin pour the sauce, sprinkle with chopped tarragon, breadcrumbs, pieces, butter and bake grill to pinking. In the same way you can prepare and carp.