*  Exported from  MasterCook  *
 
                             SOLE A LA CATALANE
 
 Recipe By     : 
 Serving Size  : 4    Preparation Time :0:00
 Categories    : Seafood                          Masterchefs
                 New york                         L
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    4       md           Tomatoes, rips
   14       tb           Butter, unsalted, cut into
                         -- pieces, plus more as
                         -- needed
    4       sm           Onion, white, thinly
                         -- sliced
    2       tb           Shallot, finely chopped
    2       ea           Sole, fillets, (about 6
                         -- ounces each), split
                         -- lengthwise
      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 boiling water 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
   remaining 12 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.
   
        Source:  New York’s Master Chefs, Bon Appetit Magazine
        :  Written by Richard Sax, Photographs by Nancy McFarland
        :  The Knapp Press, Los Angeles, 1985
   
        Chef:   Andre Soltner, Lutece Restaurant, New York
  
 
 
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