Flounder Francese with Toasted Almonds, Lemon and Capers
- 2 ounces (1/4 cup) sliced almonds
- 4 flounder fillets, 6 to 8 ounces each
- Salt and pepper
- 3 large eggs
- A splash heavy cream
- 4 tablespoons extra-virgin olive oil, divided
- 3 tablespoons butter, divided
- 1/2 cup dry white wine, eyeball it - a couple of glugs
- Handful flat-leaf parsley, finely chopped
- 1 lemon, zested and juiced
- 3 tablespoons capers
- 2 cloves garlic, finely chopped
- 1 pound triple washed spinach, tough stems removed, coarsely chopped
- 1/4 teaspoon grated or ground nutmeg, eyeball it
- Toast almonds over moderate heat and reserve.
- Preheat a large nonstick skillet over medium to medium high heat.
- Season the fish with salt and pepper.
- Beat eggs with cream.
- Add 2 tablespoons extra-virgin olive oil to the skillet, 2 turns of the pan then add 2 tablespoons butter, cut into small pieces.
- Dip the fish into the eggs and cook on both sides until just golden, 5 to 6 minutes total.
- Transfer fish to a plate and cover with loose a foil tent to retain heat.
- Add wine to the pan and reduce by half, 1 minute, then add 1 tablespoon butter and a handful of parsley to the pan.
- Stir in the lemon juice and zest and the capers.
- Turn off heat.
- Pour sauce over fish and top with sliced almonds.
- Return skillet to heat.
- Add remaining 2 tablespoons extra-virgin olive oil, 2 more turns of the pan.
- Add chopped garlic and let it speak by coming to a sizzle.
- Wilt in spinach, turning to coat in extra-virgin olive oil and season with salt, pepper and nutmeg.
- Serve spinach alongside flounder.
almonds, flounder, salt, eggs, heavy cream, extravirgin olive oil, butter, white wine, handful, lemon, capers, garlic, ground nutmeg
Taken from www.foodnetwork.com/recipes/rachael-ray/flounder-francese-with-toasted-almonds-lemon-and-capers-recipe.html (may not work)