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Sole Dijonnaise

Sole Dijonnaise
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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

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