Sole Fillets with Herbed Wine Sauce

• 2 medium tomatoes, cored and scored on the bottoms with an X
• 3 tablespoons unsalted butter
• 2 large shallots, thinly sliced
• 1/2 cup dry white wine
• 1/3 cup fish stock or clam juice
• 3/4 cup heavy cream
• 1/3 cup mixed chopped herbs, like parsley, basil, chives and chervil
• 2 tablespoons dry vermouth
• Pinch of freshly grated nutmeg
• Salt
• Pepper
• 1 1/4 pounds sole fillets
• Crusty bread, for serving

1. In a saucepan of boiling water, blanch the tomatoes until the skins just wrinkle, 30 seconds.
2. Drain and cool under running water, then peel and cut into 1/4-inch dice.
3. Wipe out the saucepan and melt the butter in it.
4. Add the shallots and cook over moderate heat, stirring, until softened, about 2 minutes.
5. Add the wine and simmer over moderately high heat until reduced by half, about 3 minutes.
6. Add the fish stock and simmer until the liquid is reduced to 1/2 cup, about 3 minutes.
7. Add the heavy cream and simmer until thickened, about 3 minutes.
8. Stir in the diced tomatoes, herbs, vermouth and nutmeg.
9. Season the sauce with salt and pepper.
10. Preheat the broiler and position the rack 8 inches from the heat.
11. Season the sole lightly with salt and pepper and transfer to a 2-quart flameproof baking dish.
12. Spoon the sauce on top and broil for 8 to 10 minutes, until the sauce is bubbling and the fish is just cooked through.
13. Let stand for 5 minutes before serving with crusty bread.

tomatoes, unsalted butter, shallots, white wine, fish stock, heavy cream, herbs, nutmeg, salt, pepper, crusty bread

Taken from www.foodandwine.com/recipes/sole-fillets-with-herbed-wine-sauce (may not work)