Use it as the base in a seafood sausage. This is a pretty flexible recipe
3/4 pound sea scallops, diced
1/2 pound halibut or other mild white fish, diced THIS IS WHERE YOU USE YOUR FLOUNDER
3 shallots, finely chopped
2 cloves garlic, chopped
1 cup heavy cream
4 large shrimp, diced
1/4 pound crab meat
1 teaspoon finely chopped chives
1/2 red bell pepper, seeded and cut into small dice
1 teaspoon finely chopped fresh thyme
Freshly ground black pepper
Flour, for dredging
2 tablespoons extra virgin olive oil
To prepare the seafood mousse: Place the bowl and blade of a food processor in the freezer to chill. In the chilled bowl of the food processor, combine the scallops, halibut, shallots, and garlic, and process until smooth. With the motor running, slowly add the cream through the feed tube and process until smooth. Transfer the mousse to a mixing bowl. Fold in the shrimp, crab, chives, red pepper, and thyme, and season with salt and pepper. Mix well.
To form the sausages: Transfer the mousse to a large pastry bag without a tip. Spread a 50-inch-long piece of plastic wrap out on the counter. Pipe the mousse into about a 48-inch-long strip down the middle of the plastic wrap, stopping at least 1 inch from each end. Fold one side of the plastic wrap over the mousse. Tightly roll up the mousse in the excess plastic wrap. With a piece of butcher's twine, securely tie one end of the roll. About every 5 inches, tie a knot with a piece of twine to form sausages, securing the end of the roll with a knot.
To cook: Bring about 8 cups of water to a boil in a large stock pot. Add the sausages and cook until firm, 6 to 8 minutes. Remove the sausages from the water and let cool for 10 minutes. (The sausages can be prepared up to this point and kept refrigerated for up to 2 days.)
Unwrap the sausages and dredge in the flour. Heat the olive oil in a large saute pan over high heat until very hot. Add the sausages and brown well, about 3 to 4 minutes. To serve, slice on the diagonal. Serve warm.