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.
