Fluke Crudo Recipes

FLOUNDER CRUDO

Steps:

• Combine salt, 4 ounces sugar, orange zest, fennel and chili flakes. Press mixture into fish and cover entirely. Place fish in dish, and cover in plastic wrap. Chill for 1 hour. Wash off rub with water and pat dry. Place fish on a clean dish. Cover and refrigerate for 1 hour. Combine orange juice, vinegar, 1 tablespoon of sugar, celery, basil and chili oil. Add salt, to taste. Remove fish from refrigerator. Brush platter or plate with olive oil. Place fish on platter, and slice as thinly as possible. (Cut straight down, not on angle.) Drizzle with olive oil. Top with marinade. Serves 6.

FLUKE CRUDO

Steps:

• In a mixing bowl, stir together the orange oil, lime juice and vinegar. Add the chile, shallot, salt and pepper to taste. If the dressing is too sharp, add a teaspoon honey. Add the fluke, toss gently, and let it sit for several minutes.
• Place celery leaves in the center of each of 6 plates and alternate 2 orange and 2 grapefruit segments around them.
• Mound the fluke on the celery leaves. Spoon the dressing over the fish, sprinkle with capers, parsley, mint, basil and radish slices. Garnish with an orange and grapefruit segment, and sprinkle with coarse sea salt.

FLUKE CRUDO

Steps:

• Arrange half of the fish on each of two serving plates. Sprinkle with radish, and season with salt and pepper. Drizzle with olive oil and lime juice. Serve immediately.

FLUKE CRUDO WITH LIME, SEA SALT AND OLIVE OIL

Steps:

• Slice the fillet in half lengthwise at its natural seam. Then slice the fillet horizontally from end to end at an angle like lox. The slices should be about 1/8-inch thick and 2 inches wide. Divide among 4 small plates. Cover and chill for at least 10 minutes.
• When ready to serve, juice the lime over the fish; be generous. Season with sea salt and sprinkle with olive oil. Serve.

FRESH LONG ISLAND FLUKE AND MELON CRUDO

Steps:

• Lightly whisk together the oil and vinegar in a small bowl. Stir in the chiles and let stand for 5 to 10 minutes.
• Slice the fluke into very thin slices, about 1/8-inch thick, using a very sharp knife. Slice the melon into similar paper-thin pieces. Arrange the melon and fish, alternating slices, on each of 4 chilled salad plates.
• Drizzle the dressing and chiles lightly over the fish and onto the plates with a spoon. Sprinkle some lemon salt over the fish and serve immediately.