Main Ingredients:

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

Cooking Preparation of the Recipe:

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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