Review of last recipe - Duck Breast Stuffed with Spinach and Foie Gras (photo above) - There was no sauce; just leftover bits of cooked down wine and butter which didn't emulsify, so I left it off.  I had high hopes for this dish, and it's not as though it was terrible or anything, but the truffled duck mousse pate (wasn't able to obtain any foie gras) seemed to overpower the duck.

TODAY'S RECIPE - SPINACH-STUFFED FILLETS OF FLOUNDER
This is hand written on so old a piece of paper that it has turned yellowish brown.  That's what 35+ years will do.

Serves 4 - 350 degree oven

2 tbsp butter
2 tbsp minced shallots
1/4 lb mushrooms, coarsely chopped
1/2 lb spinach, stems removed
1/4 tsp salt
freshly ground pepper
freshly ground nutmeg
2 lbs flounder
1/4 cup white wine
1 cup hollandaise sauce (optional)

In a large skillet, melt 1 tbsp butter.  Add the shallots and mushrooms and saute until their juices have exuded.  Meanwhile chop the spinach very fine.  Add it to the shallot/mushroom mixture and cook it, until the spinach starts to wilt; about 1-2 minutes.  Season with salt, pepper and nutmeg and cook another 1-2 minutes until barely done (do not overcook).  Transfer to a strainer and let drain.

Cut the fillets in half lengthwise along the line of their backbone.  Spread each half with a heaping tablespoon of the spinach mixture.  Starting at the narrow end, roll up jelly roll fashion.  Fasten with a toothpick and place seam side down in a buttered baking dish (8"x8").  Dot with the remaining tablespoon of butter.  Add the white wine and cover securely with aluminum foil.

Bake, covered, for 30 minutes.**  Cook uncovered for another 15 minutes. ** Serve plain or with hollandaise sauce.

** I think both of these times are too long.  I'm sure 15, then 7 will work fine.