INGREDIENTS

INSTRUCTIONS

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.  Source:  New York's Master Chefs, Bon
Appetit Magazine  :  Written by Richard Sax, Photographs by Nancy
McFarland  :  The Knapp Press, Los Angeles, 1985  Chef:   Andre
Soltner, Lutece Restaurant, New York  File
ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mm-gc-ny.zip

A Message from our Provider:

“People disappoint. God doesn’t.”

Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 385
Calories From Fat: 355
Total Fat: 40.3g
Cholesterol: 106.9mg
Sodium: 8.1mg
Potassium: 57mg
Carbohydrates: 1.7g
Fiber: <1g
Sugar: <1g
Protein: <1g