Flounder wash, trim the tail, the fins, clean off the scales (I have a special "chistulka" for fish, but in this case it does not work, so the scales I scraped with a knife). If flounder with caviar - caviar leave in. Each fish is cut into 2 parts and potseluem (not very much).

In a pan put on medium heat, pour a little water, put the flounder, nakryvaet cover and simmer about 10 minutes (oil or another fat we don't add the fish perfectly protushitsya in the water). The fish is ready when it freely falls off the bone (in this case it should not fall apart). During cooking to turn the fish don't need.

Ready the flounder lay in a deep and broad shape (I have ceramic). It doesn't have to be refractory, as more to expose it to heat treatment, we will not. The fish spread in the form belly up (if You put out on the belly or the back of the top, if You put out back down). Nakryvaet cover or dostojnoj to make it slightly "arrived".

Now prepare the sauce (sorry, step by step photograph is not possible, as all the ingredients to Kladusa almost simultaneously). From the pan in which You put out the fish, drain liquid, pour a little vegetable oil and fry the onion, cut into quarter-rings until Golden brown. To the onions add sour cream, dilute it with some water (approximately 0.5 l) to get dostatochno liquid consistency, stir. Immediately add the finely sliced sorrel, grated processed cheese, salt, pepper, stir and cover. We bring our sauce to a boil and switch off immediately.

Fish our cover with the sauce, cover at least for 15 minutes to absorb sauce. Enjoy your meal!:)