Filet de Sole au Beurre Blanc and tomate provencale

These tasty recipes for sole are ready in less than 30 minutes. Today at Hen House, they had Dover Sole Filet $9.99

Preheat the oven to 350 degrees F.
Cut the cores from the tomatoes, removing as little as possible. Cut them in half crosswise and add some salt. Place them on a plate for few minutes. Heat the butter in a large nonstick skillet over medium-high heat. Place the tomatoes, cut sides down, in pan, and saute for few minutes. Remove pan from heat; turn the tomatoes over. Spoon about 2 tablespoons breadcrumb, garlic & parsley mixture over each tomato. Bake at 350° for 30 minutes or until the breadcrumb mixture browns.

Beurre Blanc! It is the best!

• 1 cup dry white wine
• ½ cup white wine vinegar
• 1 Tbsp finely chopped shallot, thyme
• 1 lb unsalted butter, cold
• Salt, to taste

Preparation:

1. Heat wine, vinegar and shallots in a saucepan until the liquid boils, then lower the heat a bit and continue simmering until the liquid has reduced down to about 2 tablespoons. This should take about 10 minutes.
2. Once the wine-vinegar mixture has reduced to 2 tablespoons, reduce the heat to low and start adding the cubes of butter, one or two at a time, and whisk rapidly with a wire whisk.
3. As the butter melts and incorporates, add more butter and keep whisking. Continue until you only have 2-3 cubes remaining. Remove from heat while whisking in the last few cubes, and whisk for a moment or two more. The finished sauce should be thick and smooth.
4. Season to taste with salt.
5. Pan seared the sole gently for few minutes with butter!
6. Enjoy!