Monday, March 7, 2011

Fluke Crudo

 Cilantro & Sea Bean Stuffed Fluke Crudo /Red Jalapeno /Lime/Extra Virgin Olive Oil

The fluke mentioned in the previous post arrived this afternoon. Unbelievably fresh, still in rigor 24 hours out of the water. The only option is to serve raw.  I got a chance to talk to the Captain of the "Proud Mary" for a few minutes about how excited I am to have the opportunity to work with him. His response was great...every time he delivers a batch to a restaurant himself, he is most excited by the "atta boy" feeling he gets.  Well Captain Brown, keep it up because by far one of the highest quality fish I have seen in a long time. The New England groundfish industry is coming back strong!

We took the fluke and cut a 2 oz portion, lightly pounded it out to form a thin paper like sheet of the fluke, we stuffed it with cilantro & seabeans then rolled it using "sushi fingers" ( inside joke for the St. Thomas Lotus crew) , sliced and topped with a thin slice of jalapeno, and drizzled with a light vinaigrette of lime juice and extra virgin olive oil. Nothing to it, very simple dish , inspired by a Nobu dish I enjoyed years ago. Let the fluke shine . Available for 2 weeks on this years  winter restaurant week menu.

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