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Flounder Florentine


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  • 5 tablespoons butter or margarine
  • 2 tablespoons all-purpose flour
  • 118 teaspoon nutmeg
  • 1 teaspoon salt
  • 114 teaspoon pepper
  • 2/3 cup milk
  • 1 package(10 oz.) frozen chopped spinach, thawed
  • 1 clove garlic
  • 1 small onion, quartered
  • 1 tablespoon olive oil
  • 1 tablespoon lemon juice
  • 3 tablespoons fresh bread crumbs
  • 1 pound fresh flounder filets (4 pieces)


Servings 4


Step 1

Melt 2 tablespoons butter in a small saucepan over medium heat. Add flour and cook one
minute. Stir in nutmeg, salt, and pepper. Gradually add milk and cook, stirring
occasionally, until thickened. Remove from heat and set aside.
Place spinach in towel and wring until very dry. Assemble and attach Food Grinder using
fine grinding plate. Turn to Speed 4 and grind spinach, garlic, and onion. Heat oil in a 12-
inch skillet over medium heat. Add spinach mixture and lemon juice; cook 2 minutes.
Add milk mixture and cook one minute more. Place 1/4 of spinach mixture on each piece
of flounder. Roll and secure with a toothpick. Place rolls in a greased 9x9x2-inch pan.
Sprinkle with bread crumbs and dot with remaining butter. Bake at 350 degrees F. for 30
minutes. Serve immediately.

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