Fluke Milanese With Spinach Recipes

FLOUNDER MILANESE

Steps:

• Preheat the oven to 250 degrees F and place a sheet pan in the oven.
• Dry the fish on both sides with paper towels. Combine the flour, 2 teaspoons salt, and 1 teaspoon pepper on a dinner plate. In a low, shallow bowl, whisk the eggs with 1 tablespoon water. Put the bread crumbs on another plate. Dredge the fish on both sides in the seasoned flour and dust off the excess. Dip both sides into the egg mixture and, finally, dredge both sides in the bread crumbs.
• Heat 1 tablespoon butter and 1 tablespoon olive oil in a large (12-inch) saute pan and cook 2 fillets at a time over medium to medium-high heat for 2 to 3 minutes on each side, until cooked through. Transfer the fish in one layer to the sheet pan in the oven. Add more butter and oil and cook the rest of the fillets, transferring them to the sheet pan as they're done. Toss the arugula with enough Lemon Vinaigrette to moisten. Place one fillet on each plate and pile the arugula salad on top. Heat the capers in the saute pan for 30 seconds and sprinkle over the fish and salad. Sprinkle with grated Parmesan, a squeeze of lemon juice, and the fleur de sel. Serve hot.
• In a small bowl or measuring cup, whisk together the lemon juice, olive oil, 1 teaspoon salt, and 1/2 teaspoon pepper.

TILAPIA SCALOPPINE

Steps:

• Heat olive oil with butter in a skillet over medium heat. Stir in the garlic. Place fish fillets in the skillet; sprinkle the fish with salt and pepper, and cook for 90 seconds. Turn the fish; season with salt and pepper, and cook an additional 90 seconds.
• Add the mushrooms, capers, and wine. Cover, reduce heat, and simmer until the fish flakes easily with a fork and the wine is reduced by half, 6 to 7 minutes. Remove the cover, pour in lemon juice, and cook for one minute.

FLUKE MILANESE WITH SPINACH

Steps:

• For the fluke Milanese: Line a baking sheet with parchment. Whisk the eggs in a shallow dish. Mix together the panko and Parmesan in a separate shallow dish.
• Sprinkle the fluke fillets on both sides with salt, and working in batches, dip each thoroughly in the eggs and then thoroughly in the breadcrumbs. Carefully place the coated fish fillets in a single layer on the prepared baking sheet and refrigerate until ready to cook.
• For the salsa verde: Whisk together the capers, caper brine, olive oil, honey, hot sauce, parsley, tarragon, anchovies, anchovy oil, lemon zest, lemon supremes and juice in a medium bowl. Taste for seasoning, then set aside.
• Finish the fish: Heat the canola oil in a large skillet over medium heat until it starts to smoke lightly. Add the fish in a single layer and cook on the first side until golden brown, 2 to 3 minutes. Using a metal fish spatula, gently flip the fillets and cook until firm to the touch, an additional 2 to 3 minutes. Remove to a paper towel-lined plate to drain slightly. Season again with salt.
• Pour out all but 1 tablespoon of the oil from the fish skillet. Add the shallots and a pinch of salt and cook until they become translucent and tender, 3 to 5 minutes. Turn the heat to low and add the vermouth and 1 tablespoon butter and continue cooking, 1 to 2 minutes. Add the remaining 3 tablespoons butter and lemon juice, season with salt and stir until the butter is completely melted, about 1 minute, then remove from the heat.
• For the spinach: Add 1/4 cup water and 1 tablespoon butter to a medium skillet over medium-high heat. Simmer until slightly reduced and glaze-like, about 3 minutes. Add the spinach with a pinch of salt and lightly wilt, 2 to 3 minutes.
• Place a spoonful of the spinach on the center of each of two plates and spoon the shallot sauce around it. Place the fish on top of the spinach on an angle and top with a drizzle of shallot sauce and salsa verde. Finish with a sprinkle of flaky sea salt.