Yield: Serves 4-6.
Sautéed fish filets topped with a mustard and wine sauce.
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- 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