Sole A La Catalane

This classic French-inspired dish showcases delicate sole fillets rolled and baked until just tender, then presented upright inside hollowed, roasted tomato shells. The fish is cooked gently in white wine and shallots, ensuring it remains moist and flavorful. A luxurious beurre blanc-style sauce, made by whisking cold butter into the reduced cooking juices, adds a creamy richness that complements the acidity of the tomatoes. Garnished with fresh parsley and chives, this meal is both visually stunning and deliciously light yet satisfying.

Cooking Method: Baking, Boiling

Cuisine: American

Courses: Main Courses

Difficulty: Advanced

Servings: 12

Calories: 394.4

Dietary: Vegetarian

Description

This classic French-inspired dish showcases delicate sole fillets rolled and baked until just tender, then presented upright inside hollowed, roasted tomato shells. The fish is cooked gently in white wine and shallots, ensuring it remains moist and flavorful. A luxurious beurre blanc-style sauce, made by whisking cold butter into the reduced cooking juices, adds a creamy richness that complements the acidity of the tomatoes. Garnished with fresh parsley and chives, this meal is both visually stunning and deliciously light yet satisfying.

Directions

1
Preheat the oven to 300°F (150°C).
2
Carefully cut out the core of each tomato, removing a small, narrow plug and leaving the tomato intact.
3
Blanch the tomatoes in boiling water for a few seconds, then drain under cold water and slip off their skins.
4
Cut a lid from the smooth bottom of each tomato (opposite the core) and set aside.
5
With a melon scoop or spoon, carefully hollow out the pulp and seeds from the tomatoes, leaving a neat shell.
6
Place the tomatoes and their lids in a small buttered baking dish, sprinkle with salt and pepper, and set aside.
7
In a small skillet, heat 2 tablespoons of butter and sauté the sliced onions over medium heat until softened but not browned, about 5 to 7 minutes.
8
Spoon the cooked onions into the hollowed tomatoes, dividing evenly.
9
On a work surface, gently flatten the sole fillets, tapping them with the side of a wide knife blade.
10
Carefully roll up each fillet, beginning with the small (tail) end and with the smooth, shiny skinned surface on the inside.
11
Lightly butter a heat-proof shallow baking dish in which the fillets will fit compactly.
12
Scatter the chopped shallot into the dish, then arrange the rolled fish fillets over the shallots.
13
Salt and pepper the fish lightly and pour the white wine over all.
14
Cover the dish with buttered parchment or waxed paper, buttered side down.
15
Place the pan over medium heat and bring almost to a boil.
16
Place the pan of fish and the pan of tomatoes in the oven.
17
Bake until fillets are just cooked through, about 6 to 8 minutes. Do not overcook.
18
Remove the pans from the oven.
19
With a slotted spatula, lift each fillet, draining all of the liquid back into the pan, and place each fillet upright in a hollowed tomato.
20
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.
21
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.
22
Strain this sauce into a small bowl, stir in the parsley and chives, and season to taste with salt and pepper.
23
Place each stuffed tomato on a warm serving plate.
24
Spoon some of the sauce over each fillet and around each tomato.
25
Gently replace the tomato lids and serve immediately.

Nutrition Facts

Servings 12 servings

Amount Per Serving
Calories 394.4kcal

% Daily Value *
Total Fat 42.7g66%
Saturated Fat 26.8g134%
Cholesterol 112.9mg38%
Sodium 342.6mg15%
Total Carbohydrate 4.0g2%
Dietary Fiber 1.2g5%
Sugars 2.7g
Protein 1.4g3%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Read it online: https://www.chefs-mate.com/recipe/sole-a-la-catalane/