Flouder Delice, vin blanc, saffron rice pilaf, glazed carrots, and sauteed spinach

Tonight we each received one fish (identical to the flounder on the right) and we made 4 fillets, it threw me right back into fish class 6 weeks ago and made me smile that the curriculum here so obviously builds upon itself. We took the 4 fillets and tri-folded (delice) them, then we set them atop a little bed of minced shallots in a pot and added a combination of fish fumet and white wine. The fish was then covered with a loose parchment paper tent and baked in a 300° oven. The cooking liquid was then reduced and combined with fish veloute and cream to make a vin blanc sauce. The Saffron Rice Pilaf was made exactly like how we made pilaf last week, except we added saffron threads. Carrots were cut in uniform little shapes, called obliques, then cooked in a saute pan with water, sugar, and salt until they were tender. The spinach was tossed in hot butter with a little bit of shallots until the stems were tender and the leaves were wilted.