Variation of a classic dish. 1. Preheat oven to 350 degrees. 2. 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 tbs. Butter and bake until tender, about 10 minutes. Leave oven on. 3. 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. 4. Cook onions in 2 tbs. Of butter until they are tender. Put onions in the tomatoes. 5. Reduce the fish stock liquid to about three-quarters. Stir in 6 tbs. Of butter. Place paupiettes on the tomatoes. Spoon sauce over fish and tomatoes. Brown under broiler and serve.
