Summer Flounder with Mustard Butter Sauce

Ingredients

• Coarse salt
• 1 (10-ounce) package frozen petite peas
• ½ pound egg noodles
• Mustard butter sauce (recipe below)
• 4 (6-to7-ounce) pieces Flounder fillet
• Freshly ground white pepper
• Milk Court Bouillon (recipe below)
• Drizzle of Mustard Oil
• Micro Greens for garnish
• Milk Court Bouillon
• 6 Cups Water
• 2 Cups Whole Milk
• 2 Tablespoons Sea Salt
• Mustard Butter Sauce
• ½ cup sliced Shallot
• ¾ cup water
• 1 sprig of Thyme
• 4 Tablespoons Heavy Cream
• 1 stick (8 Tbs.) Sweet Butter
• 3 teaspoons Dijon mustard
• 2 tablespoons plus 2 teaspoons whole grain mustard
• Coarse salt to taste
• Fresh squeeze of lemon juice