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Ingredients
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Fluke (raw fish)
Finishing oil & garnish
Optional (citrus-sesame dressing)
Method
Fluke (raw fish)
- 1
Portion
Trim and portion the fluke fillet into two even pieces of approximately 4 oz (about 2 pieces per order). Pat dry with paper towels.
- 2
Season
Lightly season both sides of each fluke piece with kosher salt (about 1/4 tsp per piece) and a pinch of freshly ground black pepper. Let rest on a plate for 2–3 minutes to allow the salt to gently cure the surface.
- 3
Acid finish
Right before serving, brush or sprinkle the lemon juice evenly over both pieces (about 1/2 tbsp total) to brighten the flavor and slightly ‘cook’ the surface.
Finishing oil & garnish
- 4
Drizzle 1 teaspoon extra-virgin olive oil across the two pieces to add richness and gloss. Sprinkle the sea salt flakes sparingly over the fish to provide contrast and texture. Scatter the chopped chives and microgreens (or fennel fronds) on top and alongside the fish for color, mild onion/anise notes, and visual appeal.
Optional (citrus-sesame dressing)
- 5
If using the dressing, whisk together soy sauce, rice vinegar, sesame oil, orange zest and grated ginger in a small bowl. Spoon about 1/2 teaspoon of the dressing over the two fluke pieces (or serve on the side) to add a savory-citrus finish.
Plating & service
- 6
Arrange the two pieces of fluke on a chilled plate or small serving board. Apply the finishes (oil, sea salt, chives, microgreens). Serve immediately so the fish is fresh and bright. Provide any optional sauce on the side.