Flounder Fillets with Champagne

In a large skillet combine flour with the champagne, add the salt and half of the butter.

Bring to a boil on medium heat, constantly stirring.

Add the 1/2 bouillon cube.

Add the flounder fillets and let simmer for about 3 minutes, then turn them and cook for another 3 to 4 minutes or until tender.

When ready move them on a dish, thicken the sauce by cooking it a little longer in the skillet, then remove it from the heat, add the remaining butter and then pour it on the fillets and serve immediately.