The New Ebbitt Room Flounder Franchaise
(This recipe Serves 4)
4 Filet Fresh Flounder
1 cup all purpose flour
4 cups Panko Japanese Bread crumbs
4 whole eggs
Salt and pepper to taste
Set up a breading station with a bowl of the Japanese Bread Crumbs, another one with egg wash and the last one with seasoned flour.
Trim each flounder filet making sure there are no bones. Dust with flour, then dip in egg wash and finish encrusting with the Panko bread crumbs, making sure that it is nice and tight. Repeat procedure with each filet and refrigerate for at least 2 hours before pan frying.
Pea,Mint, and Lemon Sauce
1 bunch fresh mint
1 cup butter
4 cups fresh English Peas
1/4 cup minced shallots
1 tsp minced garlic
1/2 cup white wine
¼ cup Fresh lemon juice
1 cup clam juice
Add butter to hot sauce pan, without letting the butter burn, add shallots, garlic and toss. Add peas, cook for 20 seconds. Add white wine and lemon juice, reduce by half, add clam juice, reduce again by ½ and finish with fresh mint.
For the mashed potatoes
4 Idaho Potatoes
2 cups Heavy Cream
1 cup Sour Cream
1/4 bunch parsley minced
1/4 bunch chives minced
½ cup Extra Virgin Olive Oil
