Fillets of Sole à la Catalane

Ingredients

• sole fillets
• fumet de poisson
• half a tomato per fillet
• onion
• oil
• butter

Instructions

1. Fold the fillets and poach them in fumet de poisson.
2. Hollow out and season half a tomato per fillet and poach them in the oven.
3. Cook the finely sliced onion in oil without letting it colour and put a spoonful into each half tomato.
4. Set a fillet on each half tomato and arrange them in a ring on the serving dish.
5. Reduce the fumet, finish it with butter, coat the fillets with it and glaze quickly.