Brill Sole Crudo recipe served on a plate, by Pekin the Chef
Jun 04 2026
Restaurants›Ombré›Brill Sole Crudo Recipe

Brill Sole Crudo Recipe

Inspired by Ombré
Time30m
Serves2

turnips, burnt cucumber, pistachio, key lime, dill

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Ingredients

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Seafood

Vegetables

Nuts

Condiments

Method

Preparation

1

Prepare the Turnips

Peel the turnips and slice them very thinly using a mandoline or sharp knife. Set aside in a bowl of cold water with a little lemon juice to prevent browning.

2

Burnt Cucumber

Using a grill or a kitchen torch, char the cucumber until it is blackened on all sides. Once burnt, slice into thin strips and set aside.

3

Prepare the Pistachios

Chop the pistachios coarsely and set aside.

4

Sole Filet Preparation

Slice the Brill Sole fillet into thin sashimi-style pieces and arrange them on a serving plate.

Assembly

5

Plate the Dish

Layer the thinly sliced turnips over the sole. Add the burnt cucumber strips on top, followed by the chopped pistachios. Drizzle with key lime juice and olive oil, and sprinkle fresh dill over the top.