Open Face Filet of Sole Sandwich
- Ready In:
- 26mins
- Ingredients:
- 11
- Serves:
-
4
ingredients
-
Lemon Butter
- 4 tablespoons butter
- 1 tablespoon lemon juice
- 2 teaspoons white wine
-
Fish
- salt and pepper, to taste
- 2 eggs, beaten
- 1 cup heavy cream
- 4 (6 ounce) sole fillets
- 1 cup flour
- 4 tablespoons butter
- 4 slices white bread
- fresh parsley (to garnish)
directions
- 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.
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RECIPE SUBMITTED BY
Marie
Fairport, NY
I live in upstate New York. I am retired and now have time to enjoy my children, my grandchildren and great grandchildren.