This dish reminds me of my old chef mentor, Andre Soltner, and one of his dishes, Sole Catalan. According to him, this is one of the dishes he cooked when he competed for the title, Meilluer Ouvrier de France (MOF). This is the highest recognition you could get in France, and to be able to put the initials, "MOF" next to your name, meant you have earned the title as a great cook, chef, and craftsman, and one of the countries' best. His dish had a whole tomato, sweated shallots, sole wrapped up in a paupiette, served with a butter based sauce made from the natural juices of the ingredients. People would sometimes come in and order it; that’s how I remembered it.
We were in menu development today; this wasn’t on the agenda, however, I made it to show them a different way of cutting fish, and explained the terms paupiette, involtini, and monte au beurre. I also utilized two existing compound butters, including the umami red onion sriracha butters we currently use for other dishes, to emphasize that creating another dish for a special is not far from their reach; that it exists all around them, you just have to look for it.