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LOCATION: Recipes >> Fish >> Sole 01

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Sole a la Catalane
Servings: 4

4 ripe tomatoes
14 tb butter, unsalted, cut into pieces, plus more as needed
4 onion, thinly sliced
2 sole fillets, (about 6 ounces each), split lengthwise
2 tb shallot, finely chopped
1/2 c wine, white, dry
1 tb parsley, chopped
1 tb chives, fresh, chopped

Preheat the oven to 300 F. Carefully cut the out core of each
tomato, removing a small, narrow plug and leaving the tomato intact.
Blanch the tomatoes in boil0 36water for a few seconds; drain under
cold water and slip off their skins. Cut a lid from the smooth
bottom of each tomato (opposite the core) and set aside. With a
melon scoop or spoon, carefully hollow out the pulp and seeds from
the tomatoes, leaving a neat shell. Place the tomatoes and their
lids in a small buttered baking dish, sprinkle with salt and pepper,
set aside.

In a small skillet, heat 2 tablespoons of butter and saute the
sliced onions over medium heat until softened but not browned, 5
to 7 minutes. Spoon cooked onions into the hollowed tomatoes,
dividing evenly.

On a work surface, gently flatten the sole fillets, tapping them
with the side of a wide knife blade. Carefully roll up each fillet,
beginning with the small (tail) end and with the smooth, shiny
skinned surface on the inside. Lightly butter a heat-proof shallow
baking dish in which the fillets will fit compactly. Scatter
shallot into the dish, then arrange rolled fish fillets over shallot.
Salt and pepper the fish lightly and pour wine over all. Cover
the dish with buttered parchment or waxed paper, buttered side
down. Place the pan over medium heat and bring almost to a boil.
Place the pan of fish and the pan of tomatoes in the oven. Bake
until fillets are just cooked through, 6 to 8 minutes. Do not
overcook.

Remove the pans from the oven. With a slotted spatula, lift each
fillet, draining all of the liquid back into the pan, and place
each fillet upright in a tomato. Place the pan of fish-cooking
liquid over high heat and boil the liquid until it's reduced to a
few tablespoons of syrupy liquid. Reduce the heat to very low.
Whisk in the remain0 3612 tablespoons of butter, 1 or 2 pieces at
a time, adding more only when the previous addition has become
creamy and smooth. Strain this sauce into a small bowl, stir in
the parsley and chives and season to taste with salt and pepper.

Place each stuffed tomato on a warm serving plate. Spoon some of
the sauce over each fillet and around each tomato. Gently replace
the lids and serve immediately.

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