Kale

In a large high-sided pot, heat oil to 160°C using an oil temperature probe.
Carefully drop 1–2 handfuls of kale into the hot oil (take care, as when the kale hits the hot oil it may splatter if there’s any water caught in the leaves). Fry kale for 1–2 minutes, until crispy.
Carefully remove kale with a slotted spoon and place on paper towel to soak up excess oil. Season with flake salt. Repeat process until all kale is cooked. Set aside.

Sauce

In a small pot, add wine, vermouth, shallots and lime leaves. Bring to a simmer and reduce by three-quarters.
Add cream and bring to the boil for about 3 minutes, until just starting to thicken.
Remove from heat and slowly whisk in butter, a little at a time, until all butter has been incorporated. Season with salt, lemon juice and zest.
Pass sauce through a fine sieve into a bowl. Mix in peppercorns and set aside.

Fish

Preheat oven 185°C. Season flounder with flake salt and Moroccan seasoning.
In a large non-stick frying pan over medium-high heat, add half the oil and heat until shimmering. Add 4 fillets and cook for 1 minute on each side then transfer to an ovenproof tray. Repeat process for remaining 4 fillets.
Finish flounder in oven for 2–3 minutes until cooked through.
Meanwhile, reheat sauce. Divide flounder fillets evenly between 4 warm plates then spoon over the sauce. Top with crispy kale leaves and a few sliced almonds (if using) and serve immediately.