OPEN FACE FILET OF SOLE SANDWICH
A wonderful filet of sole done French style and served on toast points with a lemon butter wine sauce. A great dish to serve at a luncheon or for a light dinner.
Provided by Marie
Categories Lunch/Snacks
Time 26m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Melt 4 tablespoons of butter over low heat in a small saucepan and add lemon juice and white wine.
- Set aside.
- To prepare fish, whisk eggs with heavy cream in a bowl.
- Place flour in a separate plate.
- Lightly salt and pepper filets and dredge in flour; shake off excess.
- Place fish in egg batter.
- Heat 4 tablespoons butter in skillet over medium heat.
- Remove filets from batter and allow excess to run off, then gently place in skillet.
- Cook, turning sole once until crust is crisp and golden brown and fish flakes easily, about 3 minutes per side.
- Toast bread and cut each piece in half diagonally (corner to corner).
- Arrange toast points on 4 plates, 2 per plate.
- Place fish on toast points and drizzle the fish with the lemon butter.
- Serve immediately garnished with parsley.
Nutrition Facts : Calories 783.6, Fat 50.7, SaturatedFat 29.8, Cholesterol 330, Sodium 530, Carbohydrate 38.8, Fiber 1.5, Sugar 1.6, Protein 41.8
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