Instructions: Rinse the Flounder fillets in cold water and pat dry with paper towels. Lightly butter a shallow baking dish and a piece of foil just large enough to cover the dish. Lay the Flounder fillets in the dish, folding thin tail ends under for even thickness. Season with salt and pepper. Preheat the oven to 350 degrees.

In a small saucepan, combine the Champagne and tarragon stems. Bring the liquid to a boil and simmer for 1 minute. Carefully pour the hot liquid over the Flounder fillets, cover with the buttered foil and bake in the heated oven until the fillets flake easily at the thickest part, 2 to 5 minutes depending on their thickness.

Using a spatula, carefully remove the fillets from the liquid and transfer to paper towels. Cover with foil to keep warm.

Pour the liquid back into the saucepan, add the cream and bring to a boil. Simmer until the sauce is thick enough to just coat the back of a spoon, about 5 minutes. Discard the tarragon stems, stir in the grapes and taste the sauce for seasoning.

Arrange the Flounder fillets on individual plates, spoon the sauce over and serve immediately.

This recipe yields 4 servings.

Comments:
This recipe is a variation of the French veronique preparation, which uses white wine and green grapes. The delicate, tender flesh of Flounder is perfect with the refined flavors of the sauce, and together they create a dish that will make any mother proud. True Champagne is by no means a requisite for this recipe; indeed any domestic sparkling white wine will do well.

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