Fluke Crudo, Meyer Lemon Vinaigrette
Dragon Fruit, Meyer Lemon, Parsley, Mint, Borage
Our fluke crudo with Korean picked radish, nasturtium, and gochugaru vinaigrette was such a hit, we had to share another. A member of the flounder family, fluke has a clean, delicate, fresh taste that is excellent served raw (known as hirame sushi). While dragon fruit also has a mild flavor, it has unique visual appeal, esoteric charm, and a cool name. The taste is enhanced by the delightful Meyer lemon sweet-tart vinaigrette. Together, fluke and dragon fruit make a stunning raw dish.
Borage, my favorite edible flower, is very versatile as a garnish due to the light cucumbery flavor that can be paired with either sweet or savory dishes. And the striking blue color and star shape make every dish pop. Borage grows like a weed in my Southern California garden. I simply sprinkle seeds in a sunny spot, water regularly, et voilà!
Meyer lemon rinds are soft and edible. This lemon’s texture and lemony-orange flavor pairs wonderfully with the fresh fish. Cold fish and warm weather – an uncomplicated dish with fresh ingredients is simple, harmonious, and spring-pretty.
Fluke Crudo, Meyer Lemon Vinaigrette Recipe
fresh fluke, well-chilled, cut into approx. 1/4″ slices
meyer lemon vinaigrette
dragon fruit, sliced into half-moons
meyer lemon, thinly sliced half-moons
parsley and mint
Meyer Lemon Vinaigrette
2 T. meyer lemon juice
2 t. shallot, minced
1/2 t. sugar
1/4 t. kosher salt
2 T. good fruity olive oil (prefer more yellow than green in color)
Place Meyer lemon juice in a small bowl. Add shallot, salt and sugar. Let shallot marinate for 5 minutes. Whisk in olive oil.
Cut dragon fruit in half, length-wise. Scoop out the flesh in one piece, slice into half-moons.
Arrange fluke on a platter. Ladle Meyer lemon vinaigrette over the fish. Arrange dragon fruit and Meyer lemon half-moons around the fish. Garnish with borage flowers, parsley and mint leaves.
Enjoy a refreshing bite of fresh, raw sea + pretty garden….
Fluke Crudo, Gochugaru Vinaigrette
Korean Pickled Radish, Luxardo Cherry, Nasturtium
Spicy crudo with gochugaru vinaigrette recipe here.
3 thoughts on “Fluke Crudo, Meyer Lemon Vinaigrette”
Lori – I love the visual appeal of this dish and I’ll bet it tastes terrific too. I need to get another borage plant. Mine didn’t come back after the winter. But if they seed easily as you say, perhaps I’ll hunt for some seeds.
Thanks Linda 🙂 I think if you got a packet of seeds and planted them now for the summer, you would have a bunch of borage flowers for your dishes in a couple months. We are lucky in Southern California, they keep growing back. But even if you paid $2.50 for a packet of seeds and had a one-time crop, that would be worth it, give it a try. I’ll keep an eye on your site (as always) to see if it worked out.
Sunny spot. Good soil. Water. Easy. Pretty. Flowers.