Sole a La Catalane
Sole a La Catalane, a seafood recipe with simple ingredients and a clear step-by-step method. Home cooking from the Soumac recipe library.
Sole a La Catalane
Ingredients
- 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
Method
- 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.
More Seafood recipes
- Avocado Stuffed with Smoked Fish (West Africa)
- Baja Seafood Stew
- Baked Bass
- Baked Halibut Limone
- Baked Halibut On a Bed Of Peppers
- Baked Stuffed Lake Trout, Salmon, Or Walleyed Pike