Equipment
* optional
Ingredients
Fish
- 300 g flounder fillets, patted completely dry
- 3 g salt
- 1 g black pepper, freshly ground
- 15 ml neutral cooking oil
Garlic Walnut Cream Sauce
- 50 g walnuts, finely crushed
- 10 g garlic, minced
- 120 ml heavy cream
- 15 ml tamari soy sauce
Nutrition (per serving)
Method
Pat the flounder fillets completely dry with paper towels. Moisture is the enemy of a good sear. Season both sides evenly with the salt and black pepper. Wash your hands and all surfaces thoroughly with hot soapy water after handling the raw fish to prevent cross-contamination.
Heat the neutral cooking oil in a large skillet over medium-high heat until the oil is shimmering and just beginning to smoke. Carefully lay the flounder fillets into the pan, laying them away from you to avoid splashing hot oil. Sear undisturbed until the edges are golden brown.
Gently slide a fish spatula under the fillets and flip them over. Cook for one additional minute until the thickest part of the fish flakes easily and reaches a safe internal temperature of 63°C/145°F. Transfer the cooked fish to a warm plate and set aside.
Lower the skillet heat to medium-low. Add the minced garlic and crushed walnuts directly into the residual oil in the pan. Stir continuously and toast until the garlic is fragrant and softened but not browned, ensuring the delicate walnut oils do not scorch.
Pour the heavy cream and tamari soy sauce into the skillet with the garlic and walnuts. Stir continuously while scraping up any browned bits from the bottom of the pan. Simmer until the liquid reduces into a rich sauce that coats the back of your spoon.
Return the resting flounder fillets to the skillet along with any juices that accumulated on the plate. Gently spoon the garlic walnut cream sauce over the fish to warm through for thirty seconds. Serve immediately.
Chef's Notes
- Flounder is one of the most delicate flatfishes available. Resist the urge to press down on it or move it around the pan, as this will destroy the fillet's structural integrity.
- Crushing walnuts in a mortar and pestle rather than chopping them with a knife is a game-changer. It expresses the nuts' natural oils, infusing the cream with a much deeper, richer flavor profile.
- Using tamari instead of standard soy sauce not only keeps this dish strictly gluten-free, but it also provides a slightly thicker, less harsh umami note that harmonizes beautifully with heavy cream.
- If the sauce thickens too quickly before the fish is ready to be reintroduced, stir in a splash of warm water or low-sodium vegetable broth to loosen it back to the perfect nappe consistency.
Storage
Refrigerator: 2 days — Store fish and sauce together in an airtight container. Reheat gently to prevent sauce from splitting.
