1 large flounder 2-2,5 kg
Dry red wine 0.5 liter
4-5 sprigs of thyme
Olive oil – 20 ml.
Shallots – 2 large bulbs
Sugar – 1 tablespoon.
Raspberry vinegar – 1 tablespoon.
Butter – 50 grams for the sauce (a little more for frying the onions).
Salt and pepper to taste.
Garlic(optional) – 1 head
Cut flounder into portions. sprinkle with salt and pepper on both sides. In a deep pan pour the wine, put the thyme, Bay leaf, salt, pepper, garlic, olive oil. Bring to the boil and add the fish. Cook for 5-6 minutes.
Sauce: fry the onions in butter until Golden brown, add the sugar to caramelize, vinegar, about 100 ml of wine, fish in sauce, ovarium. At the very end add the butter.