We are seeing more flat fish in the markets these days. Fluke, flounder and sole are firm fleshed but delicate in texture and taste. They have a nice richness which gives them substantial body. The simple nature of these fish allows them to be quite versatile. We use these flat fish in a number of preparations. One dish we made last season is in the style of onion soup. We serve the fish with a ragout of roasted onions and a crust of griddled bread and comte cheese. We adorn the plate with balsamic vinegar and then pour an onion broth at the table. I am looking forward to working with these fish again and seeing the different preparations evolve.