Open Face Filet Of Sole Sandwich - cooking recipe

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)

Preparation

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.