Flora and spinach gratin

Boil the spinach in salted water for about 3 minutes, then drain in a colander. Once cooled, squeeze out the water and cut off the roots. Cut into bite-sized pieces about 2-3cm long

Use three pieces of flounder that have been filleted into five pieces. Remove the skin and internal organs, then sprinkle salt and white pepper on both sides

Make butter-sautéed spinach. Heat a frying pan with unsalted butter and add the spinach from step (1). Add salt and a little water and stir-fry until well combined

Place the butter-sautéed spinach in a gratin dish lightly coated with unsalted butter. Use about 30g per serving

Prepare the shrimp and pound them with a knife to make a paste

Place three equal portions of the shrimp paste (5) on the flounder, and fold the flounder so that it encases the shrimp paste

Heat a frying pan with olive oil and lightly dust with flour. Place [6] seam-side down and fry. Turn over halfway through cooking to ensure the entire surface is browned. Wipe off any excess oil with kitchen paper

Add white wine and vermouth to a frying pan, and once the flounder is cooked through, remove from the heat and place the flounder on top of the spinach (4)

Add the bechamel sauce to the frying pan (8) and heat to make the white sauce

Pour the white sauce (9) over the flounder, then top with the tomato sauce. Sprinkle with Parmesan cheese and torn pieces of unsalted butter, then bake in a preheated oven at 200°C for about 6 minutes

Once it's browned to the right degree, it's ready. Remove from the oven and garnish with Italian parsley and lemon juice