Flounder Franchaise

Recipe By : Chef Alberto Passalacqua
Serving Size : 2

Amount Measure Ingredient -- Preparation Method
1 pound flounder fillets
1/2 cup flour -- for dredging fish
2 medium eggs
1/2 cup chopped spinach -- optional
1/4 cup chopped parsley
3 tablespoons oil -- to sauté the fish
3 tablespoons butter
1/3 cup white wine
2 ounces lemon juice
salt and pepper -- to taste

Dust flounder with flour. Dip in egg wash. Optionally, you can mix the chopped spinach in the egg wash. Sauté in oil until golden brown on both sides. Drain off excess oil and add butter, wine, lemon juice, parsley, and optionally spinach. Season to taste.

Simmer to reduce liquid to about 1/2. Serve immediately.