Open Face Filet Of Sole Sandwich

1. 1

   Melt 4 tablespoons of butter over low heat in a small saucepan and add lemon juice and white wine.

2. 2

   Set aside.

3. 3

   To prepare fish, whisk eggs with heavy cream in a bowl.

4. 4

   Place flour in a separate plate.

5. 5

   Lightly salt and pepper filets and dredge in flour; shake off excess.

6. 6

   Place fish in egg batter.

7. 7

   Heat 4 tablespoons butter in skillet over medium heat.

8. 8

   Remove filets from batter and allow excess to run off, then gently place in skillet.

9. 9

   Cook, turning sole once until crust is crisp and golden brown and fish flakes easily, about 3 minutes per side.

10. 10

    Toast bread and cut each piece in half diagonally (corner to corner).

11. 11

    Arrange toast points on 4 plates, 2 per plate.

12. 12

    Place fish on toast points and drizzle the fish with the lemon butter.

13. 13

    Serve immediately garnished with parsley.

* Per serving · 4 servings · Values may vary.

No additional tips available.