HALIBUT CRUDO
Steps:
- For the mango salsa: Slice the dashi kombu and shiso leaves as thinly as possible. Dice the mango into small cubes. Toss the dashi kombu, shiso leaves and mango together on a cutting board and chop as finely as possible to combine. Set aside.
- For the halibut crudo: Sprinkle the halibut with sea salt, wrap in the dashi kombu and refrigerate for 30 minutes to marinate.
- Slice the halibut into 5 thin pieces the size of sushi nigiri (about 2 inches long and less than 1/2 inch thick). Place 5 dots of ponzu sauce (about 1 teaspoon each) on a plate. Roll the halibut slices and stand them on their side on the dots of ponzu. Add 2 drops of the white truffle oil and about 1/2 teaspoon mango salsa to each piece of halibut. Then add a small dollop (1/2 teaspoon or less) of the wasabi tobiko and an even smaller dollop of the black caviar to each piece of halibut. Serve.
FRESH LONG ISLAND FLUKE AND MELON CRUDO
Provided by Claire Robinson
Time 20m
Yield 4 servings
Number Of Ingredients 6
Steps:
- Lightly whisk together the oil and vinegar in a small bowl. Stir in the chiles and let stand for 5 to 10 minutes.
- Slice the fluke into very thin slices, about 1/8-inch thick, using a very sharp knife. Slice the melon into similar paper-thin pieces. Arrange the melon and fish, alternating slices, on each of 4 chilled salad plates.
- Drizzle the dressing and chiles lightly over the fish and onto the plates with a spoon. Sprinkle some lemon salt over the fish and serve immediately.
GRILLED WHOLE LONG ISLAND SOUND PORGY
Steps:
- Scale and gut fresh 1 1/4- 11/2 pounds Porgy. Prepare a charwood fire and allow the coals to burn down to a hot white ash. Brush the Porgy with olive oil (extra virgin) that has crushed garlic cloves mixed in. Season with sea salt and fresh milled pepper. Cook 2 1/2 minutes on each side ; remove. Drizzle more extra virgin olive oil over each fish ; squeeze lemon. Sprinkle with dry Greek oregano.
FLUKE AU GRATIN
This is a very old recipe, taken from the kitchen of Henri's in Lynbrook, N.Y., opened by an extravagant French restaurateur named Henri Charpentier in 1910. It asks for flounder, known on Long Island as fluke, but you could make it with cod or haddock or halibut, with freshwater trout or catfish, with any mild-flavored fish. It's an elegant and really quite simple preparation, the fish fillets baked on top of and beneath a butter sauce cooked with chopped shallots, garlic, chives, parsley and minced mushrooms, brightened with lemon juice and white wine, and with bread crumbs, sliced mushrooms and dots of butter strewn across the top. You can make the sauce in the morning, if you like, and assemble the dish for the oven just before dinner, making it a breeze for weeknight entertaining. But it's no stretch to do it all, as Charpentier might have said, "à la minute."
Provided by Sam Sifton
Categories dinner, seafood, main course
Time 30m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Heat oven to 425 degrees. In a medium skillet, melt 2 tablespoons of the butter over medium-high heat. When it foams, add the shallot, garlic, minced mushrooms, chives and parsley; stir to combine. Sauté until the garlic starts to toast and turn golden, about 2 to 3 minutes.
- Stir in 1/4 cup of the wine, the vinegar and lemon juice. Let cook until the liquid is reduced by half, stirring frequently, about 2 to 3 minutes. Season to taste with salt and pepper.
- Butter a casserole or baking dish large enough to accommodate the fillets of fish in one even layer, and spoon half the sautéed mushroom mixture into it. Arrange the fillets on top, season them with salt and pepper, and cover with the sliced mushrooms.
- Stir the remaining 2 tablespoons of wine into the sautéed mushroom mixture, and drizzle it evenly over the sliced mushrooms. Sprinkle the bread crumbs over the top of the dish. Cut the remaining 2 tablespoons butter into small pieces, and dot over the top.
- Roast until the top is golden and the fish is opaque and flaky, about 10 to 12 minutes. Garnish with remaining parsley.
FLUKE CRUDO
Provided by Joan Nathan
Categories quick, appetizer
Time 20m
Yield 6 appetizer-size servings
Number Of Ingredients 18
Steps:
- In a mixing bowl, stir together the orange oil, lime juice and vinegar. Add the chile, shallot, salt and pepper to taste. If the dressing is too sharp, add a teaspoon honey. Add the fluke, toss gently, and let it sit for several minutes.
- Place celery leaves in the center of each of 6 plates and alternate 2 orange and 2 grapefruit segments around them.
- Mound the fluke on the celery leaves. Spoon the dressing over the fish, sprinkle with capers, parsley, mint, basil and radish slices. Garnish with an orange and grapefruit segment, and sprinkle with coarse sea salt.
Nutrition Facts : @context http, Calories 382, UnsaturatedFat 23 grams, Carbohydrate 22 grams, Fat 29 grams, Fiber 4 grams, Protein 12 grams, SaturatedFat 4 grams, Sodium 802 milligrams, Sugar 16 grams, TransFat 0 grams
FLUKE CRUDO
Steps:
- Arrange half of the fish on each of two serving plates. Sprinkle with radish, and season with salt and pepper. Drizzle with olive oil and lime juice. Serve immediately.
FLUKE CRUDO WITH LIME, SEA SALT AND OLIVE OIL
Dave Pasternack, the chef at Esca in New York, has a few tips for preparing crudo. Tell your fishmonger that the fish you're buying is to be served raw. You want fresh-filleted fish, not something that is already cut. Then, once you have your fillet, take it home, chill it and then slice it. When you are ready to serve it, get ready for the easiest recipe on earth. Sprinkle the fish with lime juice, coarse sea salt and the best olive oil you can find. That's it. You have a sophisticated plate of food that took you no time at all. Pair the dish with a chilled Sancerre and see if you don't relish in your good fortune.
Provided by Amanda Hesser
Categories dinner, lunch, quick, weekday, appetizer, main course
Time 10m
Yield 4 appetizer servings
Number Of Ingredients 4
Steps:
- Slice the fillet in half lengthwise at its natural seam. Then slice the fillet horizontally from end to end at an angle like lox. The slices should be about 1/8-inch thick and 2 inches wide. Divide among 4 small plates. Cover and chill for at least 10 minutes.
- When ready to serve, juice the lime over the fish; be generous. Season with sea salt and sprinkle with olive oil. Serve.
Nutrition Facts : @context http, Calories 104, UnsaturatedFat 3 grams, Carbohydrate 3 grams, Fat 4 grams, Fiber 1 gram, Protein 14 grams, SaturatedFat 1 gram, Sodium 336 milligrams, Sugar 0 grams, TransFat 0 grams
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