Fillet De Sole Catalane

Recipes Ingredients:

4 medium-size firm tomatoes
12 tbsp. Sweet butter
4 skinless fillets of sole (about
1-3/4 lbs.)
1 tsp. salt
1/4 tsp. pepper
1/2 cup Fish stock
1/2 cup dry white wine
3 small onions, finely sliced

Recipe Instructions:

Preheat Oven to 350 degrees. Plunge tomatoes in boiling water for 2--3 minutes. Remove, and when cool enough to handle, slip off skins. Cut large hollows from stem ends of the tomatoes and scoop them out. Dot each with 1 tbsp. Butter and bake until tender, about 10 minutes. Leave Oven on. Sprinkle fillets of sole with salt and pepper and roll up to create paupiettes. Arrange the paupiettes in a buttered Baking dish. Add Fish stock and wine. Place buttered waxed paper over Fish and cook in pre-heated Oven for about 8 minutes. Remove Fish from poaching liquid and keep warm. Reserve liquid. Cook onions in 2 tbsp. of Butter until they are tender. Put onions in the tomatoes. Reduce the Fish stock liquid to about three-quarters. Stir in 6 tbsp. of butter. Place paupiettes on the tomatoes. Spoon Sauce over Fish and tomatoes. Brown under broiler and serve.