Flounder Francaise
A classic preparation that is easy and fast to prepare

4 flounder fillets
1 ½ cups seasoned flour
4 eggs,beaten
4 garlic cloves,thinly sliced
Olive oil and butter for sauteeing
3 lemons, 2 juiced and 1 sliced
½ cup dry white wine
½ cup,seafood stock or vegetable stock
Salt and pepper
½ cup chopped parsley

Pat flounder fillets dry with a paper towel
Place seasoned flour in a oblong dish
Place beaten eggs in an oblong dish

Begin by coating the fish in the flour
Then into the egg and back into the flour.
Pressing the coating all around the fish.
Continue with the rest of the pieces

Meanwhile in a saute pan,heat the olive oil and 2 Tbls
of butter,heat until foaming.
Add sliced garlic,do not let it brown.

Place the fillets in pan and brown on both sides.
A few minutes on each side,depending on the thickness of the fillets.
Place the fillets on a platter and cover with tin foil to keep warm.

Method for sauce
Deglaze the pan with the white wine
Add lemon juice,the sliced lemons and cook for about 2 munutes
Add your stock and let the sauce thicken slightly.
Correct seasoning. Swirl in 2 Tbls of butter and pour the sauce over the fish.
And garnish with chopped parsley,
Flounder Francaise