Flounder Florentine

1 teaspoon butter for pan and foil
3 medium shallots, chopped
4 flounder fillets, skinned, about 1 pound
2 cups dry white wine
1 pound fresh spinach, large stems removed, washed, or 2 10-ounce frozen
packs
2 tablespoons butter
1/4 and 1/2 teaspoon salt
1/8 teaspoon grated nutmeg
1/4 teaspoon and 1/4 teaspoon white pepper
2 tablespoons coarse-grain mustard
1 cup heavy whipping cream

Preheat oven to 300 degrees. Butter a large pan that can be placed on a
burner and in the oven. Spread shallots evenly on bottom. Lay the flounder
on top of the shallots and barely cover with wine. Place a piece of
buttered aluminum foil on top of the fish. Heat on mediumhigh heat for 1
minute, then place in the oven to finish poaching, about 10 minutes.
Remove when fish turn white and just begin to flake.
In another large skillet, saute the spinach very briefly just to wilt, in
2 tablespoons butter. Season with 1/4 teaspoon salt, nutmeg and pepper.
Arrange drained spinach around the outside edge of a platter. Carefully
remove and drain two flounder fillets with a wide-slotted spatula. Place
the fillets side by side on the platter inside the spinach ring. Spread
fillets with mustard. Carefully lift and drain the other two fillets and
place them on top of the mustard-coated fillets. Cover fish with foil
again and place platter in a warm spot.
Put skillet of poaching liquid over medium-high heat and boil to reduce to
about 1 cup. Add the cream and continue to reduce until the sauce
thickens. Add salt and pepper. Pour over fillets and serve immediately.
Serves 4.


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