Flounder, Smoked Potato Purée, Spinach, Lemon, Capers, and Brown Butter

Prepare and heat smoker with hickory wood chips. On a half sheet tray with a wire rack, arrange potatoes. Smoke on high for 20 minutes. To a medium pot, transfer potatoes and cover with water. Bring to a boil, reduce to a simmer, and cook until potatoes are tender. Drain and transfer potatoes to a blender with butter and enough vegetable stock to cover three-quarters of the potatoes. Season with salt and pepper; and purée. Reserve warm.

In a medium sauté pan over medium heat, melt butter. Add milk powder, stirring often with a rubber spatula, until milk solids turn golden brown. Strain through a chinois and cool.

In a large sauté pan over medium-high flame, heat a thin layer of oil until very hot. Season flounder with salt and pepper, and sear on presentation side until golden brown. Flip flounder, and add thyme, smashed garlic, and 30 grams butter. When butter starts to foam, baste fish and remove pan from heat before fully cooked. Top flounder with some Brown Butter Solids and keep warm. In a separate pan over medium-high flame, heat a thin layer of oil and sauté sliced garlic until lightly brown and aromatic. Add spinach, and cook, stirring often, until wilted. Drain off any excess liquid, and season spinach with salt, pepper, zest, and remaining butter. Toss to combine. Onto a serving plate, spoon a dollop of Smoked Potato Butter, add spinach, and top with flounder. Garnish with lemon supremes, capers, and parsley. Drizzle with Brown Butter Solids to finish.