1 flounder, sole or similar (per person)
1 small carrot, chopped
4 spring onions (scallions) cut into 1-inch lengths
1 stalk celery, roughly chopped
1/2 glass dry white wine
1/2 tsp. black pepper
2 cups seawater (or similarly salted fresh water)
2 cloves garlic, peeled and crushed
2 tsp. fresh tarragon
oil, for frying

In a high sided frying pan, place the vegetables, garlic, wine, seawater and herbs. Simmer for thirty minutes or longer.

In a separate frying pan heat the oil until just beginning to smoke. It has to be really hot.

Salt the upper (dark skin) side of the flounder and carefully lower it into the hot oil, dark side down. Cook for about thirty seconds or until the skin starts to blister.

Remove and place into the stock pan, white side down. The liquid should be just simmering. Leave for two minutes, depending upon the size of the fish, remove and rest for 1 or 2 minutes.

Serve with a fresh salad.

Submitted by: chefdave