Serves:

Ingredients:

4 md Firm tomatoes
12 tb Sweet butter
4 Skinless fillets of sole
(1-3/4 lbs.)
1 ts Salt
1/4 ts Pepper
1/2 c Fish stock (fume)
1/2 c Dry white wine
3 sm Onions, finely sliced

Method:

Variation of a classic dish.
1.
Preheat oven to 350 degrees.
2.
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 tbs.
butter and bake until tender, about 10 minutes.
Leave oven on.
3.
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.
4.
Cook onions in 2 tbs.
of butter until they are tender.
Put onions in the tomatoes.
5.
Reduce the fish stock liquid to about three-quarters.
Stir in 6 tbs.
of butter.
Place paupiettes on the tomatoes.
Spoon sauce over fish and tomatoes.
Brown under broiler and serve.