Recipe: Baked Flounder Florentine for Ray (another recipe)

Baked Flounder Florentine
Source: Best of the Best of Tennessee
Quail Ridge

6 tablespoons butter
1/4 cup minced onion
1 package (10 oz) chopped spinach, cooked
3/4 teaspoon marjoram leaves
1/2 teaspoon salt
1/4 teaspoon pepper
2 pounds flounder fillets
1/2 cup white wine
3 tablespoons flour
1/2 teaspoon dry mustard
1 cup milk
Parmesan, paprika, watercress

Melt 3 tablespoons butter in skillet. Add onion and saut until tender. Stir in spinach, marjoram, 1/4 teaspoon salt and 1/8 teaspoon pepper. Put 1 1/2 tablespoons spinach mixture on each fillet and roll up. Put seam side down in baking dish. Add wine. Cover and bake 25 minutes at 350 . Drain and reserve 1/2 cup liquid. Keep fish warm. Melt remaining butter, add flour, salt, pepper and mustard. Add reserved liquid and milk. Stir until thick and boiling. Pour over fish. Sprinkle with Parmesan. Garnish with paprika and watercress. Serves 6.