Flounder "Suprem Dupery"

800 g flounder

300 g mushrooms

200 ml fish broth

200 ml white wine

150 g butter
what kind of oil to choose? we'll show

150 g tomatoes

50 g onions

1 g black pepper

celery

parsley

salt

Remove the skin from the top side of the fish, cleaned of scale, the lower part, the head cut off obliquely, insides removed.

Cut the fish into pieces, add salt and pepper, a little butter and fry on both sides, adding the chopped onion.

Finely chop the mushrooms and tomatoes, add to the fish with onions, a bit of fry.

Pour the fish is part of the broth and wine, all sprinkled with chopped herbs, salt, stir, simmer for half an hour.

Separate the oil to fry the flour, allow to cool slightly, add the rest of the broth and the liquid resulting when fighting fish, boil all until thick, add the remaining oil and strain the sauce through a sieve.

Served flounder "Suprem Dupery" on a platter, garnished with mushrooms and vegetables, topped with the prepared sauce.