Fluke, Cucumber, Candied Orange
Thai Chili, Scallion, Olive Oil, Lemon
There is beauty and simplicity in this raw dish. It is a balancing act of sweet and savory, fiery chili and chilly fluke, white fish and colorful accompaniments, rich buttery oil and sour lemon juice, crunchy cucumber and chewy candied orange.
A member of the flounder family – fluke has a clean, delicate, fresh taste that is excellent served raw with olive oil and citrus juice. Candied orange slices bring a sweet-tart unexpected counterbalance to the dish.
Fluke Crudo Recipe
fresh fluke, well-chilled, cut into approx. 1/4″ thick slices
english cucumber, very thinly sliced
candied orange, sliced into small triangles
red and green thai chili, thinly sliced
scallion curls (how to, here)
pink salt and fresh ground pepper
edible flower optional
Arrange cucumber on the plate in an overlapping circular fashion. Place fluke over the cucumber. Put a slice of candied orange between each piece of fish. Mound scallion curls in the center. Place sliced chili on top of the fish. Drizzle generously with lemon juice and olive oil. Season with salt and pepper. Garnish with lemon zest and edible flower.
More Fluke Crudo:
Fluke Crudo -Gochugaru Vinaigrette: Korean Pickled Radish, Bird’s Eye Chili, Luxardo Cherry, Scallion, Nasturtium
Fluke Crudo – Meyer Lemon Vinaigrette: Dragon Fruit, Meyer Lemon, Parsley, Mint, Borage