March 27: Flounder Francese with Toasted Almonds, Lemon, and Capers

4 flounder fillets
   Salt and freshly ground black pepper
1/2 cup all-purpose flour
2 large eggs plus 1 egg yolk
   A splash of milk or half-and-half
4 tablespoons extra-virgin olive oil
3 tablespoons unsalted butter
1 garlic clove, crushed
1/2 cup dry white wine

Zest and juice of 1 lemon

3 tablespoons capers
   A handful of fresh flat-leaf parsley, finely chopped

1 shallot, thinly sliced
1 pound triple-washed spinach, tough stems removed, coarsely chopped
1/4 teaspoon grated nutmeg

2 ounces (1/4 cup) sliced almonds, toasted
   Crusty bread

Preheat a large nonstick skillet over medium to medium-high heat. Season the flounder with salt and pepper. Dredge the fish in flour.

In a small bowl, beat the eggs and egg yolk with milk or half-and-half and season with a little salt.

Add 2 tablespoons of the EVOO to the skillet, then add 2 tablespoons of the butter, cut into small pieces. When the butter melts into the oil, add the crushed clove of garlic to the skillet. When the garlic speaks by sizzling in the oil, coat the flounder in the egg mixture, then add to the hot pan.

Cook the flounder on both sides until just golden, 3 minutes on each side. Transfer the flounder to a plate and tent loosely with foil to retain the heat. Add the wine to the pan and deglaze by whisking up the drippings. Reduce the wine for 1 minute, then add the lemon zest, juice of the lemon, and the capers. Add the remaining tablespoon of butter and the parsley to the pan.

Pour the sauce over the flounder.

Return the skillet to the heat. Add the remaining 2 tablespoons of EVOO, then add the sliced shallots and let it come to a sizzle. Wilt in the spinach, turning it to coat in the EVOO, and season it with salt, pepper, and nutmeg.

Serve the spinach alongside the flounder francese. Top the fish with toasted almonds before serving. Pass crusty bread to mop up the sauce.

4 SERVINGS

This Francese was excellent. I made 1/2 the recipe, but I wish I had made the whole thing. Leftovers would probably be good too. I had to rewrite the recipe, as it is a variation of the Chicken Francese, but other than that I didn't change anything.