1. Peel the shrimp and reserve in the fridge. Put the shells in a saucepan with the cream; season with salt and pepper. Simmer for 15 minutes over low heat; filter the sauce by pressing well on the shells. Keep warm.

2. On a floured surface, roll out the puff pastry into a 1 cm thick rectangle and cut into 6 rectangles. Brush with beaten egg yolk. Place on a baking sheet. Let rest for 15 minutes in the fridge.

3. Preheat the oven to 200°C.

4. Slice the mushrooms. Cook over low heat, covered, with butter, salt, pepper, and lemon juice.

5. Bake the puff pastry for 15 to 18 minutes.

6. Remove from the oven and let cool on a rack.

7. Cut the sole fillets in half, roll, and close with a toothpick. Dip with the shrimp in the cream sauce. Add the cooking juice of the mushrooms and let steep for 5 minutes.

8. Open the puff pastry with a serrated knife.

9. Place the bases of the puff pastry on the plates and line with mushrooms. Divide the fish and shrimp, drizzle with sauce, and garnish with dill. Replace the puff pastry tops and serve.