2 flounder, each weighing 1 lb., cleaned
2 c. white wine
2 c. water
3 carrots, sliced
1 tbsp. chopped onion
1 tbsp. chopped parsley
1 inch strip lemon peel
6 white peppercorns, crushed
2 tbsp. butter
3 tbsp. flour
1 egg yolk
3 tbsp. light cream
Salt
Wedges of tomato or lemon
Sprigs of parsley

Bring the wine and water to a boil in a roasting pan or fish poacher. Add the carrots, onion, chopped parsley, lemon, and peppercorns. Reduce the heat and simmer for 20 minutes. Strain the liquid, return it to the pan, and bring to a very gently simmer. Lower the fish into the liquid and poach, uncovered, for 10 minutes, or until tender when pricked with a fork. Remove fish with a spatula, drain on paper towels, and place on a warm plate. Cover with foil to keep warm.

Strain the liquid again and return to the pan. Boil rapidly to reduce liquid by half. Heat the butter in a saucepan; stir in flour and cook, stirring, for 1-2 minutes. Remove pan from heat and stir in 2 tablespoons poaching liquid. Return to heat and gradually stir in remaining liquid. Cook for 2-3 minutes until smooth and glossy. Mix the egg yolk with the cream and add 3 tablespoons of sauce to this. Pour all of the egg yolk mixture into the sauce and heat through. Season to taste.

To serve, lift the upper fillets from each fish using a spatula. Pull away and discard the backbone, and release the bottom fillets. Arrange fish fillets on a heated serving platter, and spoon a little of the sauce over each. Garnish with tomato or lemon wedges and serve remaining sauce in a warmed sauceboat. Serves 4.