Flounder Rolls

Ingredients

Flounder (fillets) 4 pieces

Shallots 2 stalks

Spinach 300 g

Almonds 30 g

Garlic 1 clove

Butter 40 g

Dry white wine 4 tbsp

Cream 2 tbsp

Lemon juice

Nutmeg

Ground white pepper

Salt

After washing and drying the flounder fillets, sprinkle them with lemon juice. In a pan, heat 30 g of butter for 1.5 minutes at 100% and sauté the diced shallots and finely chopped garlic until translucent, about 1.5 minutes.

 Add the spinach and defrost it for 5 minutes at 25%, covering it with a sheet of parchment paper to absorb the steam. Then mash it with a fork, sprinkle with salt, pepper, and nutmeg, and pour in the wine. Season the fish fillets with salt and pepper, roll them into rolls, and place them on the spinach.

Sprinkle with almonds toasted in a frying pan without fat, and pour over the cream mixed with the remaining butter. Cook the fish for 5 minutes at 100% uncovered and for another 2 minutes covered with foil. Serve the flounder rolls with boiled potatoes.

Enjoy!