Flounder Paupiettes

600 g flounder (or any flat fish)
2 tsp SIDS CRAZY LEMON
100 g cold smoked salmon slices
12 prawn cutlets (tails removed)
100 ml fish stock
100 g jasmine rice
300 ml vegetable stock
LEMON BEURRE BLANC:--
1 garlic clove, minced
1 shallot, fine diced
Juice & zest of 1 small lemon
250 ml white wine
5 tbsp cold butter
SIDS SALT & PEPPER to taste
Small bunch fresh dill, chopped
15 g butter
1 shallot, fine sliced
1 clove garlic, minced
60 g baby spinach, washed

Preheat oven to 180°C.
Place fillets on a flat surface and season with SIDS CRAZY LEMON. Arrange smoked salmon and 2 prawns on top of each fillet then roll up each fillet to enclose the contents.
Butter an ovenproof dish and place paupiettes side by side in the dish. Pour fish stock over them and cover with tin foil. Bake for 7-10 minutes.
Meanwhile, place rice in a small pot and add vegetable stock. Bring to boil, cover and simmer until water is absorbed. While rice is cooking, make the lemon beurre blanc. In another small pot, sauté the garlic and shallots. Add white wine, lemon zest and juice then reduce by half. Remove from heat and whisk in butter, a little at a time, until sauce is smooth and shiny. Taste for seasoning then pass sauce through a fine sieve and keep warm.
In a large pan, cook butter, shallot and garlic until shallot is translucent. Add spinach and wilt. Season with SIDS SALT & PEPPER and stir in dill, to taste.
To serve, place wilted spinach on warm dinner plates, top with paupiettes and spoon over beurre blanc. Serve with rice on the side.