6 deciliters whipping cream
60 grams butter
30 grams parsley, flat leaves chopped
20 grams lemon juice
salt, cayenne and pepper

1. Fillet the flounder. Season with salt, pepper and cayenne.
2. In a braising pan or a shallow stew pan, sweat the onions, garlic, bouquet garni and the tomatoes in butter.
3. Add the fillets.
4. Moisten with white wine and fish stock.
5. Season
6. Start on stove the bake 10 mn, oven at 160 degrees Celcius.

7. Decant the filets and keep warm.
8. On a high heat, add cream.
9. Reduce by a 1/2.
10. Whisk in butter.
11. Adjust the seasoning.
12. Remove from the stove.
13. Add parsley and lemon juice.
14. Coat the fish.