Fluke Crudo Recipe
sweet potato & coconut purée, yuzu, toasted coriander
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Ingredients
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Sweet Potato & Coconut Purée
Fluke
Toasted Coriander
Method
Sweet Potato & Coconut Purée
- 1
Prepare the Sweet Potatoes
Peel and chop the sweet potatoes into small cubes. Place them in a pot and cover with water. Bring to a boil and cook until tender, about 15-20 minutes.
- 2
Make the Purée
Drain the sweet potatoes and return them to the pot. Add coconut milk, salt, and black pepper. Use an immersion blender or food processor to purée until smooth. Adjust seasoning to taste. Keep warm.
Fluke Preparation
- 3
Prepare the Fluke
Slice the fluke fillets into thin, sashimi-style pieces. Place them on a serving plate.
- 4
Season the Fluke
Drizzle the fluke with yuzu juice and olive oil. Season with salt and black pepper. Let it marinate for about 5 minutes.
Toasting the Coriander
- 5
Toast the Coriander Seeds
In a small skillet over medium heat, add the coriander seeds. Toast them for about 2-3 minutes, shaking the pan occasionally, until fragrant. Remove from heat and let cool slightly. Crush lightly with a mortar and pestle or the back of a spoon.
Assembly
- 6
Plate the Dish
Spread a layer of the sweet potato and coconut purée on each plate. Arrange the marinated fluke slices on top. Sprinkle the toasted coriander over the fluke. Serve immediately.
