Free Recipe Fillet De Sole Catalane
Recipe Type: Free Seafood Recipes
Recipe Preparation: bake
Cooking Temperature: hot
Recipe Serves: 4
Ingredients for Fillet De Sole Catalane Recipe
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
Fillet De Sole Catalane Preparation
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.
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