1 rating

Fluke Crudo by Executive Chef Nathan Gould of Harbor View Hotel


Fluke Crudo, Photo: Elizabeth Cecil

This Fluke Crudo recipe was created by Executive Chef Nathan Gould of Harbor View Hotel on Martha's Vineyard. Image by Elizabeth Cecil.


  • 1 Filet of Vineyard Fluke
  • 1 Pinch of Smoked sea salt
  • 1 Teaspoon Carrageenan
  • 2 Teaspoons Yuzu or grapefruit juice
  • 1 Ounce Micro cilantro or radish greens
  • 3 Tablespoons Arbequina olive oil
  • 5 Large, ripe strawberries


- Place filet of fluke on ice and keep very cold until ready to use.

- Clean the berries and remove the tops, place in the blender

- Add the carrageenan and yuzu to the berries and blend until very smooth, then season with a pinch of salt and a turn of black pepper and remove from  blender and place in a squeeze bottle with a small tip

- Slice the filet of fluke paper thin on an extreme bias using a sashimi knife, keep the slices cold until ready to plate

- Chill a plate in the freezer for 10 minutes or until very cold

- Using the strawberry puree, create designs on the chilled plate

- Arrange the paper thin slices of fish on top of the strawberry puree, sprinkle with a generous amount of smoked salt, an even more generous amount of  rich olive oil, and finish with a turn or two of ground black pepper and a sprinkle of fresh cilantro micro greens

- Enjoy with a vino verde or any easy drinking, citrus-forward wine