Heat 1.5 litre coconut oil in a large high sided pot to 160°C using an oil temperature probe. Dry your washed kale completely. Carefully drop 1-2 handfuls of kale into the hot oil (take care as the kale hits the hot oil it may splatter due to water caught in the kale leaves). Fry the kale for approximately 1-2 minutes until crispy. Carefully remove the kale with a slotted spoon onto a tray with a paper towel to soak up excess oil and season with flake salt. Repeat this process until all the kale is cooked. Place the wine, vermouth, shallots and kaffir lime leaves in a small pot, bring to a simmer and reduce by three quarters. To the remaining mixture add the cream and bring to the boil for approximately 3 minutes until it just starts to thicken. Remove from the heat and slowly whisk in the diced butter, a little at a time, until all the butter has been incorporated. Season with salt, lemon juice and zest. Pass the sauce through a fine sieve into a bowl, add the pink peppercorns, mix through and set aside. Preheat oven 185°C. Place the flounder on a tray and season with flake salt and Simon Gault Home Cuisine Moroccan seasoning. Heat a large non-stick frying pan on a medium to high heat with 25ml of coconut oil until it starts to shimmer then add 4 fillets of flounder. Cook for 1 minute on each side and transfer to an oven proof tray. Repeat process for the remaining 4 fillets. Finish the fish in the oven for 2-3 minutes or until the flounder is cooked. Divide the fish onto 4 warm plates then spoon over the top of the fish the citrus pink peppercorn sauce and top with the crispy kale leaves. Serve immediately.