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
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.