POTATO-CRUSTED CODFISH STEAKS WITH LEMON BUTTER SAUCE

Steps:

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