Flora and spinach gratin

Boil the spinach in salted water for about 3 minutes and remove it in a colander. Once the heat has subsided, squeeze out the water and cut off the roots. Cut into 2-3cm lengths to make it easier to eat.

Three flounder meats are used, which have been removed from five pieces. Remove the skin and internal organs to make it clean, then sprinkle salt and white pepper on both sides.

Make sauteed spinach butter. Heat a frying pan with unsalted butter and add the spinach from [1]. Add salt and a little water and stir to blend the whole thing.

Place sauteed spinach butter on a baking dish with thinly unsalted butter. A guideline is about 30g per dish.

Pretreat the grass shrimp and tap it with a knife to form a paste.

Place the shrimp surimi from [5] in three equal parts onto the flounder flesh, and fold the flounder flesh into the flounder wrap.

Heat a frying pan with olive oil and cook with a thin layer of flour 6, with the seams down. Turn it over halfway to brown the whole thing. Wipe away any excess oil with kitchen paper.

Add white wine and vermouth liquor to a frying pan, remove from the heat when the frying pan and place the fry on top of the spinach from [4].

Add bechamel sauce to the frying pan from [8] and heat it to make a white sauce.

Pour the white sauce from [9] on top of the flounder and top with tomato sauce. Sprinkle with Parmesan cheese, top with torn unsalted butter, and bake in an oven heated to 200°C for about 6 minutes.

Just give it a moderate amount of browning. Remove from the oven and pour in Italian parsley and lemon juice to finish.