Flounder Fillet in Champagne Sauce with Fine Noodles

Pasta dishes are always a good idea!

Make the pasta in salted water al dente.

Saute the onions in the butter until soft, then extinguish with champagne and fish stock. Bring everything to a boil and simmer gently for a few minutes, then turn down the heat on the stove. Place the seasoned flounder fillets in the broth and cook over low heat until done. Remove the finished fillets from the broth and keep warm.

Strain the stock through a sieve and simmer a little. Turn off the heat and add the double cream. Whisk in the butter pieces. Season the sauce with spices, add whipped cream and a splash of champagne or white wine. Blend the sauce with a magic wand until creamy.

Serve the fillets with sauce and fine pasta.

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