Flounder Francese With Toasted Almonds, Lemon And Capers
Serves: 4
Mohammad Wiegand
1 January 1970
Based on User reviews:
51
Spice
56
Sweetness
46
Sourness
36
mins
Prep time (avg)
6.5
Difficulty
Ingredients:
2.25 cup ounces
Almond (sliced)1
Salt3 large
Egg4 tbsps
Extra-Virgin Olive Oil (divided)3 tbsps
Butter (divided)3 tbsps
Capers2 cloves
Garlic (finely chopped)Directions:
1
Toast almonds over moderate heat and reserve
2
Preheat a large nonstick skillet over medium to medium high heat
3
Season the fish with salt and pepper
4
Beat eggs with cream
5
Add 2 tablespoons extra-virgin olive oil to the skillet, 2 turns of the pan then add 2 tablespoons butter, cut into small pieces
6
Dip the fish into the eggs and cook on both sides until just golden, 5 to 6 minutes total
7
Transfer fish to a plate and cover with loose a foil tent to retain heat
8
Add wine to the pan and reduce by half, 1 minute, then add 1 tablespoon butter and a handful of parsley to the pan
9
Stir in the lemon juice and zest and the capers
10
Turn off heat
11
Pour sauce over fish and top with sliced almonds
12
Return skillet to heat
13
Add remaining 2 tablespoons extra-virgin olive oil, 2 more turns of the pan
14
Add chopped garlic and let it speak by coming to a sizzle
15
Wilt in spinach, turning to coat in extra-virgin olive oil and season with salt, pepper and nutmeg
16
Serve spinach alongside flounder