Open Face Filet Of Sole Sandwich

Total Time: 26 mins Preparation Time: 20 mins Cook Time: 6 mins

Ingredients

• Servings: 4
• 4 tablespoons butter
• 1 tablespoon lemon juice
• 2 teaspoons wine
• 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 bread
• fresh parsley (to garnish)

Recipe

• 1 melt 4 tablespoons of butter over low heat in a small saucepan and add lemon juice and wine.
• 2 set aside.
• 3 to prepare fish, whisk eggs with heavy cream in a bowl.
• 4 place flour in a separate plate.
• 5 lightly salt and pepper filets and dredge in flour; shake off excess.
• 6 place fish in egg batter.
• 7 heat 4 tablespoons butter in skillet over medium heat.
• 8 remove filets from batter and allow excess to run off, then gently place in skillet.
• 9 cook, turning sole once until crust is crisp and golden brown and fish flakes easily, about 3 minutes per side.
• 10 toast bread and cut each piece in half diagonally (corner to corner).
• 11 arrange toast points on 4 plates, 2 per plate.
• 12 place fish on toast points and drizzle the fish with the lemon butter.
• 13 serve immediately garnished with parsley.