Chef Mike Price, chef and co-owner of the newly opened The Clam restaurant, draws inspiration from one of his favorite ingredients, the clam. His menu focuses on seasonal, fresh ingredients, as well as showcases influences of the Atlantic seaboard.
This recipe is courtesy of chef Mike Price.
In addition to offering this dish at The Clam, Mike Price will be serving this dish at the charity event, A Starry Night on the Farm, taking place at Villain in Williamsburg on June 25, 2016. For tickets click here.
Thinly slice Fluke filet trying to get about 24 slices. Place in a medium mixing bowl with watermelon radish, ginger, frisee, chopped chives and yuzu vinaigrette. Season with salt, white pepper and gently toss. Arrange on the plate in 4 equal portions and serve.