This mild flaky flounder stuffed with a mixture of spinach and cheese, baked to perfection in a mornay sauce is a classic stuffed flounder recipe that's impressive but won’t break the bank.
Sauté the baby spinach in a little olive oil, let the spinach cook down completely (add a little water if necessary).
Place the spinach in a colander to drain. When its completely cooled, squeeze out any remaining water. It should be moist, just not wet.
Melt the butter, then add in the flour and mix well to make a roux. Allow roux to cook on low heat for about 5 minutes to cook the flour.
Add your heated stock to the roux to make a bechamel. Remove ¼ cup of the bechamel to add to your spinach.
Add milk and let it cook for a few minutes. Add the shredded cheddar (or cheese of your choice) and season with salt and pepper to taste.