Return to Content

Sole Dijonnaise

Sole Dijonnaise
0 votes, 0.00 avg. rating (0% score)

Yield: Serves 4-6.

Sautéed fish filets topped with a mustard and wine sauce.


  • 2-1/2 pounds filet of sole
  • 3 eggs, beaten with 1/4 cup water
  • Flour
  • 5 ounces butter
  • 4 ounces leeks, sliced
  • 5 ounces water chestnuts, sliced
  • 6 ounces artichoke hearts, sliced
  • 2-1/2 ounces white wine
  • 1 tablespoon Dijon mustard


Dip fish into egg wash, then flour. Heat 4 ounces butter in large sauté pan. When butter bubbles, place fish in pan; remove when golden brown on both sides. In same pan sauté leeks, water chestnuts, and artichoke hearts until golden. Add wine and reduce liquid by one third; add remaining 1 tablespoon butter and mustard. Pour over fish.
Updated Tuesday, September 23rd, 2008

Bring New England Home Get a Free Trial Issue when you subscribe to Yankee Magazine

In this issue: 2015 Travel Guide to New England
  • Best Bargains: 35 Don't-Miss Summer Savers
  • Where to Go: 120 Best Fairs, Festivals & Events
  • Best Dining: 90 Local Foodie Destinations
Subscribe Today

Browse Similar Recipes

No comments yet.

Leave a Reply

We reserve the right to remove or edit comments that are offensive or disrespectful to our readers and/or writers, cannot be verified, lack clarity, or contain profanity. Your comments may be republished by Yankee Magazine across multiple platforms.

Register Sign In

©2015, Yankee Publishing Inc. All Rights Reserved.
Yankee Publishing Inc., | P.O. Box 520, Dublin, NH 03444 | (603) 563-8111