Flounder With Creole Mustard Sauce
Ingredients
- 1/2 shallot, minced
- 1/2 cup dry white wine
- 2 tablespoons red wine vinegar
- 2 tablespoons heavy cream
- 1 stick unsalted butter, cut into cubes and kept cold
- 2 tablespoons creole mustard
- Kosher salt and freshly ground pepper
- 1 10-ounce package baby spinach (about 16 cups)
- 4 flounder or fluke fillets (about 4 ounces each)
- 1 tablespoon Cajun seasoning
- 2 tablespoons vegetable oil
- 1 lemon, cut into wedges
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