6 flounder fillets
½ teaspoon crushed garlic
Kosher salt & freshly ground pepper
3 ½ tablespoons chopped parsley
1 medium shallot, diced
1/2 cup dry white wine
1/4 cup heavy cream
2 ounces cold butter, cut into 8 slices
1 scallion, checked and thinly sliced
Slice each fish fillet in half lengthwise to make 12 strips. Combine garlic, salt and pepper. Sprinkle spice mixture evenly over fish. Sprinkle with 2 tablespoons chopped parsley. Roll each strip into a coil starting at the fatter end and keeping the cut edge aligned. Secure with a toothpick.
In a 10" sauté pan, sprinkle shallots over the bottom. Arrange the fish roses cut edge down in the pan. Pour in the wine and 1/3 cup water. Turn the heat to medium and bring to a simmer. Maintain a gentle simmer, cover pan and poach the fish until cooked through, about 6-8 minutes. Using a slotted spoon, transfer fish to a platter. Tent with foil while preparing sauce.
Increase heat to high and boil liquid until it's reduced to about 3 tablespoons. It should just barely cover the surface of pan. Add heavy cream and boil for 30 seconds. Reduce heat to low and add 2 slices butter, remaining parsley and scallions. When butter is almost melted, whisk in another slice. Continue adding butter slowly 1 slice at a time. Be careful not to overheat as the sauce may separate.
Season with salt and pepper.
Remove toothpicks from each slice and serve three roses per person drizzled with sauce.