Paupiettes of Sole Duglere
Ingredients
Yield: 6 Servings
4 - Large ripe tomatoes, concassee
4 TBSP - Cold Butter, cut into pieces
4 TBSP - Softened butter
1/4 Cup - Finely diced shallots
1/4 Cup - Finely diced onions
Salt
Freshly ground white pepper
6 - Six ounce sole fillets
3 TBSP - Fresh parsley
1/2 Cup - Dry white wine
1 1/4 Cup - Fish Fumet
1/2 Cup - Heavy Cream
Instructions
Pre-Heat Oven to 350 Degrees
- In a small stainless steel sauté pan, melt 2 TBSP of the cold butter over medium heat. When the foam subsides, drop in the tomatoes.
- Stir frequently until most of the liquid in the pan evaporates and the tomatoes are reduced to a thick puree. Reserve.
- Spread the softened butter over the bottom and sides of a medium sized pyrex baking dish.
- Spread about half the tomato puree over the bottom of the dish.
- Lay the sole fillets on a cutting board using as many as will fit comfortably at a time and cover with plastic wrap. Using the side of a meat cleaver, gently pound the fish until it is uniformly about 1/4" thick.
- Roll the sole into tight cylinders (paupiettes) with the darker side from which the skin has been removed on the inside. Secure with a wooden toothpick.
