Flounder with avgolemono sauce recipe - Gourmet Traveller

Ingredients

• 4 flounder fish (500gm each), cleaned, head and skin removed, tail intact
• Plain flour, for dusting
• 80 ml (1/3 cup) extra-virgin olive oil, plus extra for drizzling
• 100 gm butter, chopped
• Picked frisée leaves and lemon wedges, to serve
• Avgolemono sauce
• 60 ml (¼ cup) lemon juice
• 1 tsp plain flour
• 2 tsp cornflour
• 2 eggs, lightly beaten
• 250 ml (1 cup) fish stock, hot
• 1 cup (loosely packed) mixed herbs (we used chervil, dill and tarragon)
• 1 tbsp finely grated lemon zest