Dredge the fish in flour and knock off excess.
Fry the fish gently in the butter with the shallot for about 3 minutes each side. Add the Pernod and flame it over the fish -before the flames extinguish pour over the cream. Add the peppercorns, lemon juice and adjust the seasoning. Bubble for a moment or two. Serve at once. Green beans or peas go well.