Ingredients
Preparation
Dredge the flounder fillets in a mix of flour and salt, and pan-fry golden in butter and oil, approx. 2 minutes on each side.
Sauce
Peel and cut cucumber and honeydew melon into small dices.
Mix the fish stock cube in water and mix with cucumber, melon and sour cream.
Set the sauce to cool before serving.
Serve the flounder with the cold melon and cucumber sauce, tomato wedges and boiled potatoes.