Pour water over the peas the day before and set aside overnight, rinse in the morning. Pour water again, a little over the peas, and cook over a low heat until the peas are tender and starting to break down.
Meanwhile, burn one onion over the gas and peel and chop the onion.
In the meantime, roast one onion over the gas and roast the peeled and chopped onions along with the body of the flounder in the oven at 180°C until golden brown. Put the onion, greens, fish body and bay leaf and allspice into a pot. Pour in water and cook over low heat until the vegetables are tender. After about 40 minutes, strain the stock and reduce to about 200 ml..
Glaze the onion in a frying pan and then, along with the carrots, potatoes and celery, add to the stock while reducing. When the vegetables are cooked, combine the stock with the peas and add the cumin, garlic, smoked salt and pepper. Cook for a few minutes and turn off the gas, salting at the end if necessary.
Melt the butter in a frying pan, lightly salt and fry the flounder fillets skin side down, about 6 minutes, until the skin gets crispy. Turn the fish over and turn off the gas.
Pour the soup into a bowl, place the fish on top, sprinkle with parsley and top with walnut oil.
Recipe by Wit Szychowski. Check out my fanpage "Pan Tasak".