Fluke Carpaccio
Prep Time: 15 mins | Servings: 2-4
When it comes to raw fluke, the secret is simplicity. Never masks delicate white fish with heavy marinades instead, high-quality extra virgin olive oil protects the meat while fresh lemon juice brings it to life right at the table.
Ingredients
8-10 oz sashimi-grade fluke fillet (skinless, deboned)
3-4 tbsp high-quality extra virgin olive oil
1 fresh lemon
1 pinch coarse sea salt flakes (Maldon or Flor de Sal)
1 pinch freshly cracked pink or white peppercorns
1 tbsp baby capers, drained
Optional: A handful of wild arugula or radish microgreens
Preparation
Chill & Slice: Pop your fluke fillet in the freezer for 15 minutes to firm up. Using a sharp knife held at a 45° angle, slice thin sheets across the grain. Arrange them in a single, slightly overlapping layer on chilled plates.
The Oil Barrier: Drizzle the olive oil over the fish first. Pro tip: The oil creates a light protective coat so the lemon acid doesn't "cook" or toughen the fish.
Garnish: Scatter capers, cracked peppercorns, sea salt flakes, and arugula over the top.
Finish & Serve: Squeeze fresh lemon juice over the fish right as you serve it. Pair with fresh crusty bread and enjoy immediately!
Looking for fresh sashimi-grade fluke? Stop by our counter today to pick up today's fresh catch!