Flounder with Shrimp Butter Sauce and Peas
- 2 shallots
- 175 grams cold butter
- 100 milliliters dry white wine
- 2 centiliters Pernod
- 1 Tbsp White vinegar
- 300 milliliters fish stock
- 4 Plaice fillet (each 180 grams)
- 150 grams shrimp (frozen)
- 1 Tbsp freshly grated Horseradish
- 2 Tbsps finely chopped Tarragon
- freshly ground peppers
- 350 grams Peas (frozen or fresh)
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.
Cook the peas in salted boiling water for 2-3 minutes. Drain well and serve arranged on plates with the fish and the sauce.