Open Face Filet Of Sole Sandwich Recipes

OPEN FACE FILET OF SOLE SANDWICH

Steps:

• 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.

SOLE EN PAPILLOTE WITH TOMATOES AND OLIVES

Steps:

• Heat oven to 450°F. Fold four 15-inch-square pieces of parchment in half. Starting at fold of each piece, draw half a large heart shape. Cut along lines; open. Place 1 fish fillet next to crease on each piece of parchment. In a small skillet, warm 1 tbsp oil over medium heat. Sauté sliced garlic and pepper flakes until garlic turns golden, 1 minute. Remove skillet from heat; stir in tomatoes, capers and olives. Sprinkle fish with salt and pepper. Divide tomato mixture among fish. Top each fillet with 2 teaspoon wine, 1 teaspoon butter and 2 thyme sprigs. Fold other half of parchment over fish. Starting at top of each parchment half-heart, make small, tight, overlapping folds along outside edge to seal packet; twist tail ends tightly to seal completely. Place packets on a large rimmed baking sheet; roast 8 minutes. Broil or toast ciabatta until golden; rub with garlic clove halves and brush with remaining 4 teaspoon oil. Transfer packets to plates. Slit tops with a knife; gently open. Serve 1 slice ciabatta with each packet.

RED SNAPPER OPEN-FACED SANDWICHES

Steps:

• For the sauce: Place the yogurt, parsley, olive oil, lemon juice, lemon zest, cumin, pepper and salt in a food processor. Process until smooth, scraping down the sides with a rubber spatula as needed, about 30 seconds. Set aside
• For the fish: Heat the olive oil in a large skillet over medium-high heat. In a shallow bowl, combine the flour with the coriander and salt. Dredge each fillet in the seasoned flour and coat well. Shake off excess flour, then add the fillets to the hot pan. Cook on the first side for 3 to 4 minutes, or until golden brown and cooked most of the way through. Carefully flip, and cook for another 1 to 2 minutes.
• To assemble: Brush the bread slices with the olive oil and toast on a grill or grill pan over high heat for 3 minutes per side, or until golden brown.
• Spread each slice with a few tablespoons of the sauce and place a fish fillet on top. Add another dollop of sauce and scatter over some arugula and cherry tomatoes. Add a squeeze of lemon, season with salt and serve.