The Clam's Fluke Crudo Recipe

Name: The Clam's Fluke Crudo Recipe
Ingredients: 12-16 ounce sushi grade fluke filet (skinned and blood line taken out); 1 piece watermelon radish (peeled and thinly sliced); 1/2 cup frisse; 1 tablespoon minced ginger; 1 tablespoon chopped chives; to taste salt and pepper; 1 tablespoon fresh yuzu juice; 1 tablespoon rice wine vinegar; 2 tablespoon extra virgin olive oil

Chelsea Davis|June 23, 2016 11:05 am EST

4 (4 ratings)

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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.

Servings

4

Ingredients

12-16 ounce sushi grade fluke filet (skinned and blood line taken out)
1 piece watermelon radish (peeled and thinly sliced)
1/2 cup frisse
1 tablespoon minced ginger
1 tablespoon chopped chives
to taste salt and pepper
1 tablespoon fresh yuzu juice
1 tablespoon rice wine vinegar
2 tablespoon extra virgin olive oil

Directions

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.
Mix together.