Flounder or Sole Florentine Au Gratin
Serves 4

2 lbs. skinless flounder or sole fillets
1/2 cup dry madeira or dry sherry
2 tablespoons lemon juice
salt and pepper
2 tablespoons butter or margarine
2 tablespoons all-purpose flour
1/2 teaspoon each chicken stock base and Dijon mustard
1/3 cup whipping cream
about 3/4 cup shredded Swiss cheese
2 packages frozen chopped spinach, thawed

Preheat oven to 400°. Rinse fillets under water and pat dry with paper towel. Fold fillets in half and arrange side by side in large, shallow baking pan.

Mix madeira and lemon juice and pour over fish. Sprinkle lightly with salt and pepper, cover tightly and bake until fish flakes readily when tested.

Remove from oven. Holding fish in pan with wide spatula or pan lid, drain off all liquid into a measuring cup.

Add enough water to poaching liquid to make 1 cup, set aside. Cover fish.

Melt butter in a pan over medium heat and stir in flour, chicken stock base and mustard. Cook until bubbly.

Using a wire whip, gradually add reserved poaching liquid and whipping cream.

Cook, stirring until bubbling and thickened (about 8-10 minutes). Stir in 1/2 cup of the Swiss cheese.

Squeeze all moisture possible from spinach and distribute spinach evenly in bottom of a shallow 1 1/2 quart casserole, arrange cooked fish evenly on top - do not unfold. (Cover and chill until next day, if made ahead).

Just before serving time, preheat oven to 450°; in a pan, reheat sauce until bubbling and spoon evenly over fish.

Sprinkle with remaining Swiss cheese. Bake for 7 to 8 minutes (15 to 18 minutes if chilled) or until bubbling slightly, then broil briefly, if necessary, to brown top.