Florentine-Style Stuffed Sole

This is such fun to make, especially for company.

ingredients

1
Melt 2 T butter in saucepan over medium high heat. Add shallot and cook until softened, about 2 minutes. Stir in thyme and garlic and cook until fragrant, about 1 minute. Stir in 1 3/4 cup cream and bring to simmer. Add mustard. Whisk remaining 1/4 cup cream and cornstarch together, then stir into saucepan. Simmer until sauce is thickened about 2 minutes. Add mustard. Season with salt and pepper and red pepper to taste. Set aside to cool.
2
Combine 1 cup sauce, spinach, mushrooms, sherry and Parmesan with salt and pepper to taste. Pat fish dry with paper towels and season with salt and pepper. Coat 13x9 inch baking dish with remaining 1 T butter
3
Divide spinach filling equally, mounding it in middle of each filet. Fold tapered end of fish over filing and then fold thicker end of fish over top to make tidy bundle.
4
Arrange fish bundles in baking dish, seam-side down, leaving space between each roll. Pour remaining sauce evening over the top of rolls.
5
Adjust oven rack to middle position and heat oven to 475. Sprinke fish with Ritz cracker crumbs and bake about 20 minutes, until crust is a bit brown and sauce is bubbling.
6
Serve with lemon wedges.