Fluke Crudo By Executive Chef Nathan Gould Of Harbor View Hotel

Fluke Crudo By Executive Chef Nathan Gould Of Harbor View Hotel
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This Fluke Crudo recipe was created by Executive Chef Nathan Gould of Harbor View Hotel on Martha's Vineyard. Image by Elizabeth Cecil.
Servings
1
servings
Ingredients
  • 1 filet of vineyard fluke
  • 1 pinch of smoked sea salt
  • 1 teaspoon carrageenan
  • 2 teaspoon yuzu or grapefruit juice
  • 1 ounce micro cilantro or radish greens
  • 3 tablespoon arbequina olive oil
  • 5 large, ripe strawberries
Directions
  1. - Place filet of fluke on ice and keep very cold until ready to use.
  2. - Clean the berries and remove the tops, place in the blender
  3. - 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
  4. - Slice the filet of fluke paper thin on an extreme bias using a sashimi knife, keep the slices cold until ready to plate
  5. - Chill a plate in the freezer for 10 minutes or until very cold
  6. - Using the strawberry puree, create designs on the chilled plate
  7. - 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
  8. - Enjoy with a vino verde or any easy drinking, citrus-forward wine
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