Rinse fish, sprinkle with juice of one lemon. After 10 minutes, dry, season with salt and lightly dust with flour. Clean spring onions, cut diagonally into fine rings.
Heat oil, fry fish for 2 min on each side, remove and keep warm.
Sauté onions in the frying fat, extinguish with a little white wine.
Add clear soup, mix in crème fraîche and cheese pieces. Add the fish repeatedly to the frying pan. Sprinkle tarragon and cook with closed lid at low temperature for 15 minutes. Stir some flour with whipped cream to thicken the sauce. Season with salt, pepper and juice of one lemon.
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