Poached Flounder

• 1 teaspoon oil for cooking
• 2 tablespoons small diced onions
• 1 tablespoon small diced celery
• 1 tablespoon small diced carrot
• 1/2 cup white wine
• 1 cup fish stock or water
• 2 (6-ounce) fillets of flounder
• 1 cup chiffonnade of spinach leaves
• 1 teaspoon chopped fresh thyme
• 1 tablespoon small diced tomatoes
• 1 tablespoon unsalted butter
• Salt and pepper

1. In a small wide bottomed saute pan, heat the oil, add the onion, celery, and carrot.
2. Cook for 2 minutes.
3. Add the wine and reduce for 1 minute.
4. Add the stock, and bring to a boil, reduce to a simmer and add the fish fillets.
5. Cover and simmer for 4 minutes.
6. Uncover and carefully remove the fish, and place in a shallow bowl.
7. Turn the heat up and reduce the liquid for 2 minutes.
8. Add the spinach, thyme, tomatoes, and butter.
9. Adjust the seasonings, and serve over the poached fish fillets.

oil, onions, celery, carrot, white wine, fish stock, fillets of flounder, thyme, tomatoes, unsalted butter, salt

Taken from www.foodnetwork.com/recipes/emeril-lagasse/poached-flounder-recipe.html (may not work)