Fried Flounder with Spinach
In a saucepan, sauté rice in oil. Add vegetable stock. Cover and simmer over low heat, about 20 minutes. Remove lid and continue cooking until remaining liquid evaporates, about 5 minutes.
Rinse and trim spinach. Still dripping wet, heat spinach in a pan until wilted. Drain in a colander.
Peel and finely chop shallot and garlic. Cook shallot and garlic in olive oil and stir in spinach. Season with salt and pepper.
Pat flounder fillets dry, season with salt and pepper and lightly dredge in flour. Fry flounder in hot clarified butter until crispy on both sides. Just before the end of the cooking time, add lemon slices and sear briefly. Divide flounder and rice among plates and serve with spinach.