MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: Turbot Fillet with Wine Onion Sauce
 Categories: 
      Yield: 4 Servings
 
      1 lg Onion; finely chopped
      1 c  Red wine
    1/4 c  Red wine vinegar
      2 tb Butter
           Salt and pepper to taste
      1 tb Honey

MMMMM-----------------------TOMATO BUTTER-------------
      8 md Tomatoes; skinned
    1/3 c  Heavy whipping cream
    1/4 c  Butter
           Salt and pepper to taste

MMMMM----------------------------FISH-----------------
      4    Turbot fillets
      1 tb Oil
           Salt and pepper to taste
           Pinch cayenne pepper
    1/4 c  Chopped parsley
 
  Combine onion, wine, and vinegar in saucepan.
  Cover and simmer 10 minutes. Uncover and simmer
  until all liquid evaporates. Add butter; stir
  until butter melts. Season with salt and pepper.
  Add honey and mix well; simmer until well heated.
  Keep warm over very low heat.
  
  Preheat broiler.
  
  Remove seeds from 3 of the tomatoes; cut seeded
  tomatoes into small pieces, cover and refrigerate.
  To make tomato butter, puree remaining tomatoes in
  blender or food processor; place pureed tomatoes
  in saucepan. Add cream and bring to a boil. Reduce
  heat and simmer until reduced by one third. Stir
  in butter, salt, and pepper. Keep warm over low
  heat. To cook fish, brush fillets with oil.
  Sprinkle with salt, pepper, and cayenne. Broil 2-3
  minutes per side. Transfer to serving platter when
  done. Place refrigerated tomatoes in tomato butter
  and heat thoroughly. Divide wine onion sauce
  evenly onto 4 heated plates or shallow bowls.
  Place fish fillet on top. Pour tomato sauce around
  onion mixture. Sprinkle with parsley; serve
  immediately.
 
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