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Flounder w/Lavender Cream
This recipe is courtesy Louisiana Culinary Institute,

For fish:
Dredge flounder fillet is seasoned flour, pan fry in 2 tbs clarified butter (or olive oil) for 1-2 mins each side, until golden brown.

For sauce:
1 tbs clarified butter
2 tbs minced scallions
1 tbs dried lavender blossoms
1 cup dry vermouth
1 cup fish stock
1 cup heavy cream
1 stick cold butter, divided into tablespoons

In a saute pan, add clarified butter, scallions and lavender blossoms and saute for a minute over medium heat.  Add vermouth, reduce by half. Add fish stock, reduce by half.  Add cream, reduce by half. Season with a little salt and pepper.  Turn off heat.  Add cold butter to sauce 1 tbs at a time, whisking well to incorporate butter into the sauce. When butter is incorporated, strain the sauce through a fine mesh strainer to remove blossoms. Ladle onto fish fillet, sprinkle with chopped parsley, season with salt and pepper.