Stuffed Flounder with Carrot Sauce/Passerini Imbottiti

Directions

1. Preheat the oven to 400°F.
2. Cook the spinach covered without any additional water, just until the leaves wilt. Drain and squeeze dry. Coarsely chop and place in a bowl.  Cook the carrots with the ginger in 2 tablespoons of the butter until the carrots begin to wilt. Transfer them to the bowl with the spinach. Season with salt and pepper.
3. Divide and spread the mixture on top of the fish. Starting at the short end, roll each fillet up like a jelly roll.
4. Brush a casserole dish with 1 tablespoon of the remaining butter. Add the fillets and drizzle the tops with the remaining butter.
5. Bake for 20-25 minutes or until the fish turns white and is easily flaked with a fork. Serve hot with Carrot Sauce over the top or on the side.
6. FOR THE CARROT SAUCE
7. Put the carrots in a sauce pan and add the broth. Bring to a boil and cook until the vegetables are very soft. Drain, reserving 1/2 cup of the broth. Save the remainder for another use, like soup.
8.  
9. Use an immersion blender to puree the vegetables. Add salt, cream, and ginger and mix well. The sauce should be the consistency of tomato sauce.