Sole En Papillote with Beurre Blanc - Kerr Cellars

Ingredients

• 1 bay leaf
• 2 ounces lemon juice
• 2 – 2″ long strip lemon peel
• 1/2 teaspoon crushed peppercorns
• 1/4 teaspoon salt
• 3 tarragon sprigs
• 2/3 pound Dover sole filets
• 1/2 cup yellow squash rounds
• 1/2 cup zucchini rounds
• 1/2 cup baby salad shrimp, cooked
• 1/2 cup of cooking Chardonnay
• 1/4 cup white wine vinegar
• 1/4 cup fresh lemon juice
• 3 tablespoons minced shallot
• 7 tablespoons unsalted butter, chilled
• 3/4 teaspoon chopped tarragon