SAUTEED FLOUNDER WITH PARSLEY SAUCE

(Stegt Rodspaette Persillesous)        Serves: 4

1 lb. flounder fillets                                2 T water

@ 1/4 c. flour                                       1 Tbsp. butter

1/4 c. dried bread crumbs                     2 T vegetable oil

1 egg                                                    lemon wedges

Rinse fish well in cold water and dry with paper towels.  Dip in flour and shake off excess.  Spread the crumbs on wax paper.  In a mixing bowl, beat the eggs with the water, then dip each

fillet into the egg mixture and coat each side thoroughly with the bread crumbs.  Let them rest for 10 minutes before cooking. 

Heat the butter and vegetable oil in two heavy 12 inch skillets over moderate heat.  When the foam subsides, sauté the fillets for 3 to 4 minutes on each side, turning them with a spatula.

When golden brown, transfer the fillets to a heated platter. Pour parsley sauce over the fillets and garnish with lemon wedges.

Parsley Sauce             Makes 12 oz

1 Tbsp. butter                                                   2 Tbsp. finely chopped fresh parsley

2 Tbsp. flour                                                     2 tsp. lemon juice                                 

1 cup chicken stock                                         

In a 1qt. saucepan, melt the butter over moderate heat.  When the foam subsides, remove from heat and stir in the flour with a wooden spoon.  Pour in the stock all at once, beating vigorously with a wire whisk until roux and liquid are well‑blended.  Return  to low heat and cook, whisking constantly, until the sauce comes to a boil and is smooth and thick.  Reduce the heat and simmer slowly for 2 to 3 minutes.  Stir in the parsley and lemon juice.  Serve hot.