Traditional recipes

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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- Place filet of fluke on ice and keep very cold until ready to use.

- Clean the berries and remove the tops, place in the blender

- 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

- Slice the filet of fluke paper thin on an extreme bias using a sashimi knife, keep the slices cold until ready to plate

- Chill a plate in the freezer for 10 minutes or until very cold

- Using the strawberry puree, create designs on the chilled plate

- 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

- Enjoy with a vino verde or any easy drinking, citrus-forward wine


Watch the video: Meal House: Swordfish Mykonos by Executive Chef Matthew Whitbeck (July 2022).


Comments:

  1. Daman

    Everything, anything.

  2. Tadao

    I think I make mistakes.

  3. Donnally

    it can be said, this exception :) rules

  4. Kazikazahn

    This seems to do the trick.

  5. Tojanris

    A very curious topic

  6. Vudokus

    Unambiguously, the ideal answer



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