Mushroom-Crusted Flounder with Creamed Spinach

4 tablespoons unsalted butter
2 garlic cloves, very finely chopped
1 medium shallot, very finely chopped
2 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
4, 6 ounce flounder fillets
1 tablespoon finely chopped flat-leaf parsley

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.
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.
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.
Makes 4 servings.


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