The Fish Point Sandwich

1. 1

   To make the lemon butter: Melt 4 tablespoons of butter over low heat in a small saucepan.

2. 2

   Add the lemon juice and white wine.

3. 3

   Keep the sauce warm on a corner of the stove.

4. 4

   To prepare the fish: Whisk the eggs with the heavy cream in a large bowl.

5. 5

   Put the flour in a separate bowl.

6. 6

   Dredge the fillets in flour; shake off any excess then put the fillets into the batter.

7. 7

   Heat 4 tablespoons butter in large heavy-bottomed skillet over medium heat.

8. 8

   Lift the sole out of the batter, allow the excess to run off, then gently lay the fillets in the pan.

9. 9

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

10. 10

    While fish is cooking, toast the bread and cut each piece in half diagonally (corner to corner).

11. 11

    Arrange the toast points on 4 plates--2 per plate.

12. 12

    Lift the fish from the pan onto the toast points.

13. 13

    Drizzle the fish with lemon butter and serve immediately garnished with a sprig of fresh parsley, if desired.

* Per serving · 4 servings · Values may vary.

No additional tips available.