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1
Preheat oven to 375 degrees F.
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2
Place the flour in a shallow bowl and season with salt and pepper.
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3
In another shallow bowl, beat the eggs with the mustard.
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4
In a third shallow bowl, place dried mashed potato flakes.
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5
In a large ovenproof saute pan, heat oil.
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6
Dip the steaks first in the flour, then the egg mixture, and finally in the potato.
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7
Add the fish to the saute pan and cook for 2 minutes per side.
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8
Then place the fish into the oven for 4 minutes, until the fish is cooked through and golden.
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9
To serve, spoon the Lemon Butter Sauce in the center of each plate.
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10
Place the crusted steaks in the center of the sauce.
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11
Set a large non-reactive saucepan over high heat.
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12
Add the wine, lemon juice, garlic, and shallots.
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13
Cook for 5 to 6 minutes or until liquid is reduced by 2/3.
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14
Over low heat, whisk in 6 tablespoons of the butter a few pats at a time.
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15
Remove from heat and whisk in the remaining 4 tablespoons of the butter 1 tablespoon at a time.
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16
Continue whisking until all of the butter is incorporated into the sauce.
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17
Strain the sauce, pressing all of the liquid into a bowl.
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18
Stir in the parsley.
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19
Serve immediately, or keep warm for a few minutes until ready to use.
