Mushroom-Crusted Flounder with Creamed Spinach

  • Total Time:
  • Servings: 4

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  • 4 tablespoons unsalted butter
  • 2 garlic cloves, very finely chopped
  • 1 medium shallot, very finely chopped
  • Two 5-ounce bags baby spinach
  • 1/2 cup heavy cream
  • Pinch of cayenne pepper
  • Kosher salt and freshly ground pepper
  • 1/4 pound shiitake mushrooms, stems discarded, caps thinly sliced
  • 2 tablespoons fine dry bread crumbs
  • Vegetable oil, for brushing
  • Four 6-ounce flounder fillets
  • 1 tablespoon finely chopped flat-leaf parsley

How to make this recipe

  1. Preheat the broiler and position a rack 8 inches from the heat. In a large skillet, melt 1 tablespoon of the butter. Add 1 garlic clove and half of the chopped shallot and cook over moderately high heat until fragrant, about 1 minute. Add the spinach and cook, tossing, until wilted. Add the cream and cook over moderately high heat until thickened, about 7 minutes. Add the cayenne and season the spinach with salt and pepper; keep warm.

  2. Meanwhile, in a medium skillet, melt 1 tablespoon of the butter. Add the remaining garlic clove and minced shallot and cook over moderate heat until fragrant, about 2 minutes. Add the shiitake, season with salt and pepper and cook, stirring occasionally, until tender, about 4 minutes. Remove from the heat. Stir in the remaining 2 tablespoons of butter and the bread crumbs.

  3. Lightly brush a large baking sheet with oil. Set the flounder fillets on the sheet and pat the mushroom mixture onto each fillet. Broil the fish for 4 to 5 minutes, or until cooked through. Transfer the fish to plates and spoon the creamed spinach alongside. Sprinkle with parsley and serve.

Contributed By Published July 2003

467170 recipes/mushroom-crusted-flounder-with-creamed-spinach 2013-12-06T23:38:32+00:00 Daniel Boulud fall|winter|fast-column|4|fast|weeknight-dinner july-2003,daniel boulud,mushroom crusted fish,flounder recipe,creamed spinach,fast seafood recipes,mushroom-crusted-flounder-with-creamed-spinach 467170

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