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- 6 tablespoons unsalted butter
- 1 tablespoon chopped shallot
- 2 tablespoons flour
- 1 cup half-and-half or light cream
- 1 teaspoon sugar
- 2 10-ounce boxes frozen chopped spinach, thawed, drained, and squeezed of excess moisture
- 1/8 teaspoon ground nutmeg
- 1 1/2 pounds kosher salt and black pepper
- 1 lemon or gray sole fillets
- 1/4 cup lemon, 1/2 juiced and 1/2 cut into 4 wedges
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