Flax Seed and Herb Crusted Flounder with Pumpkin PurÈe and Cardamom Emulsion

by Chef Marc Thuet

1 flounder fillet, skin removed
30 ml (2 tbsp) organic flax seed and herb mix
30 ml (2 tbsp) pumpkin purée
125 ml (1/2 cup) cardamom emulsion

For Flounder:

1. Coat the flounder with the flax seed and herb mix. 2. Sauté in a hot frying pan until cooked through.

For Pumpkin Purée:

250 ml (1 cup) pumpkin, peeled and diced
30 ml (2 tbsp) organic butter
2 organic shallots, finely diced

1. In a frying pan, sauté pumpkin and shallots until soft. 2. Purée in a bar blender until smooth. 3. Continue blending and add butter. 4. Season to taste.

For Flax and Herb Crust:

30 ml (2 tbsp) Inari Organic Flax Seed
15 ml (1 tbsp) chopped organic flat leaf parsley
1 g (1/4 tbsp) chopped organic fresh thyme
1 g (1/4 tbsp) chopped organic fresh tarragon
1 g (1/4 tbsp) chopped organic fresh rosemary

1. In a coffee grinder, blend all ingredients until well-incorporated.

For Cardamom Emulsion:

1 g (1/4 tbsp) cardamom
500 ml (2 cups) organic fish stock
125 ml (1/2 cup) 35% cream
15 ml (1 tbsp) organic butter

1. In a medium-sized pot, bring cardamom, fish stock and cream to a boil. 2. Reduce heat and simmer until mixture is reduced by half. 3. Blend in butter with a hand-held blender.