Flounder with Shrimp Butter Sauce and Peas

Peel the shallots and finely dice. Sweat until translucent in a steamer with 1 tablespoon butter. Deglaze with the wine, the Pernod, the vinegar and the stock. Rinse the flounder fillets and place in steamer. Put 1 tablespoon butter in small pieces on fish, season with salt and pour the boiling liquid over top. Cover and steam 5-6 minutes. Pull out the insert and let the broth reduce to about half. Pour through a fine sieve into a pan and heat, but do not boil. While stirring, gradually add the remaining butter in pieces to form a light creamy sauce. Stir in the shrimp (thawed) with horseradish and tarragon, then season with salt and pepper. Briefly allow the fish fillets to warm in sauce.