flounder, spinach

Two small flounder filets are poached in hot olive oil.

In another pan, a spinach side is prepared from fresh onion and mushrooms combined with frozen spinach and ricotta.

Lemon to finish both flounder and spinach.

The idea was to poach these filets on exceedingly low heat. Lower than boiling water which at Denver altitude is 202℉/95℃.  ← Poached lower than that. The pan was heated then olive oil poured in. The fish was laid into the pan and the tips immediately curled which indicated to me the oil was too hot so the pan was removed from the hot burner onto a cool burner where it stayed, the heat cut from the abandoned burner. The filets changed immediately from opaque to translucent. When the filets were turned, one of the filets broke, and the oil was merely warm to the touch. These filets are barely cooked, and I must say, I have never had fish filets cooked as outstandingly as this. I do not understand why this is not the preferred method proclaimed across the land. Yes, the fish is coated with olive oil when it is removed from the pan -- but so what? -- a simple squeeze of lemon and BANG! There it is, dressing. Adorned here with un-rinsed briny capers. 

In another pan, this is a two-pan deal, onions are sweated and fresh mushrooms barely heated through. Spinach is added still frozen. The heat is kicked up to melt the ice-spinach which produces steam. Madera is added to flavor and hasten the steam. Italian seasoning, then ricotta is spooned into the combination off the heat. Another squeeze of lemon.  So both sides of the plate, spinach and flounder are alive and bright with zippy-zappy lemon.

A guy or a gal, a bloke or a bird, a bro or a ho, could eat this all day long and not gain an ounce. ← Possible 25% of exaggeration for dramatic rhetorical declarative. 

ARTS !