Filet of Sole with Dill Cheese Sauce

**Ingredients:** - 1 cup water - 3/4 cup dry white wine - 1/4 tsp. thyme leaves - 1 sprig parsley - 1/4 small bay leaf - 2 lbs of sole or other firm fresh fish - salt and pepper - 2 tablespoons lemon juice - 2 tablespoons softened butter - 1 & 1/2 cups chopped vegetables (leeks, carrots, celery, onions) - 4oz cream cheese w/ garlic and herbs - 1/4 cup snipped dill leaves **Instructions:** In pan fitted with rack + cover, bring water to boil along with wine, thyme, parsley + bay leaf; reduce heat and simmer 5 minutes. With skin side up, lightly sprinkle fillets with salt and pepper, lemon juice, a little butter, and a little chopped dill. Roll up each filet crosswise, then place on a rack. Cover pan; steam about 5 min. Carefully remove fish to a warm platter and keep warm. Strain broth discarding herbs. Return broth to pan, along with chopped vegetables. Heat to boiling, then simmer uncovered about 15 mins, or until tender. Cool slightly. Pour broth, vegetables, and diced cream cheese into a blender. Whirl until smooth. Return to pan + add remaining dill; cook over low heat no more than 3 min. Add salt and pepper to taste. Pour hot sauce over fish rolls.