Fluke

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.