BAKED FLOUNDER WITH WILD RICE, LEEK, AND MUSHROOM STUFFING AND LEMON CHIVE BEURRE BLANC - Dish off t

Ingredients

• 3 tablespoons olive oil
• 1 cup leeks, white and light green parts chopped
• 2 cloves garlic, minced
• 2 cups cremini mushrooms, chopped into ½” pieces
• 2 tablespoons dry white wine
• 1 ½ cups cooked wild rice
• ½ teaspoon salt
• ¼ teaspoon black pepper
• 3 tablespoons leeks, chopped fine
• ¼ cup dry white wine
• 3 tablespoons white balsamic vinegar
• 1 teaspoon lemon zest
• 3 tablespoons lemon juice
• ½ cup heavy cream
• 10 tablespoons cold butter, cut into pats
• ¼ teaspoon salt
• 2 tablespoons chives, chopped
• 8 large flounder or fluke filets, about 1 ½-2 pounds
• 2 cups baby spinach leaves
• 2 tablespoons olive oil