Flounder Crudo
Ingredients
1 lb founder fillet, sliced thin into 2-3 inch medallions | ||
1/2 cup yuzo juice (available at Asian markets) | ||
1/4 cup extra virgin olive oil | ||
1/2 cup salmon roe | ||
2 tbs black sesame seeds | ||
1 tbs Italian parsley, chopped | ||
3-4 fresh radishes, thinly sliced | ||
kosher salt to taste | ||
optional garnishes: salmon roe, black sesame seeds, edible flowers |
Crudo for a lack of a better description is Italian sashimi.
- Cut flounder fillet in half lengthwise.
- Using a very sharp knife slice thin equal sized medallions of the flounder and place on 4 individual plates or on a large serving platter.
- In a bowl add the yuzu juice and drizzle in the olive oil while mixing with a whisk.
- Season the fish lightly with kosher salt, then drizzle the dressing over each piece of fish.
- Garnish artfully with radish and basil leaves.
- You may use optional garnishes if desired.
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