Sole a la catalane
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Sole a la catalane
  Seafood    New York  
Last updated 6/12/2012 12:56:44 AM. Recipe ID 19042. Report a problem with this recipe.
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      Title: Sole a la catalane
 Categories: Seafood, Masterchefs, New york, L
      Yield: 4 Servings
      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
       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
       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.
       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.

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Recipe ID 19042 (Apr 03, 2005)

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