Step 1

Season flounder with salt and pepper and lightly dust with flour to coat. Shake off excess flour.

Step 2

In an oven proof fry pan, heat lemon olive oil over medium heat. Sear the flounder on the presentation side first until golden, then flip.

Step 3

Transfer the flounder to the oven to finish cooking, about 5-7 minutes, or until the fish reaches an internal temperature of 120°F (49°C).

Step 4

In a reduction saucepan, add the butter and when hot, add the shallots and sauté until translucent.  Deglaze the pan with vinegar and white wine and le reduce by half.

Step 5

Add, garlic, dill, heavy cream and let the mixture reduce to a sauce consistency.  Season with salt and pepper to taste.

Step 6

Finish the sauce off the heat by whisking in a tablespoon of butter until the sauce is smooth and emulsified.

Step 7

Sauté 1 tablespoon butter and when hot add the poached carrot with a sprinkle of chopped dill, salt, and pepper until glazed.

Step 8

Sauté 1 tablespoon butter and when hot add the boiled potatoes, minced garlic and chopped parsley until golden. Season with salt and pepper.