Fluke Crudo Recipe
This dish works well with a light to medium bodied white wine, preferably with strong acidity. The wines Lugana and Roero Arneis which we discussed previously on our blog work very well.
- 1/4 cup radish, julienned or spiral-cut
- 1 ounce lemon salt, (add 1 tsp finally chopped Meyer lemon zest to 2 tsp coarse salt and let sit for at least 3 hours)
- 1 ounce extra-virgin olive oil
- 1/2 cup Meyer lemon juice
- 1 ounce Meyer lemon zest
- 1 ounce chives
- 1 ounce black pepper
For the fluke:
- About 1 to 2 hours before serving, season the fish with salt, freshly ground pepper, and about 1/4 cup of Meyer lemon juice. Coat the fish thoroughly in extra-virgin olive oil
- Plate the fish in single layers. Drizzle the slices with about 1 tablespoon of Meyer lemon juice and olive oil. Season with salt and pepper then garnish with radish, chives and Meyer lemon zest.
Additional garnish – Meyer Lemon Drizzle:
This thickened Meyer lemon drizzle can be used on the fish, or as a plating dressing:
- 1/4 cup water
- 1/4 cup Meyer lemon juice
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- 1 tablespoon UltraTex
- In a blender place lemon zest, lemon juice, water, salt and pepper.
- While running at medium speed, slowly add 1 tablespoon of UltraTex until thick.
Note: UltraTex is a high performance cold water swelling modified food starch derived from tapioca. It exhibits many of the properties of a modified cook-up starch and possesses a very bland flavor profile with good mouth melt-away characteristics. You can find it on the Modernist Pantry website or on the Amazon website.