Sauteed fish filets topped with a mustard and wine sauce.
Dip fish into egg wash, then flour. Heat 4 ounces butter in large saute pan. When butter bubbles, place fish in pan; remove when golden brown on both sides. In same pan saute 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.