Ready for a simple crudo recipe with just the teeniest dash of molecular gastronomy? Source a little of the congealing agent ultratex and a couple of Meyer lemons and try this dish from newly opened NYC trattoria and crudo bar Isola, by executive chef Victor LaPlaca.
You’ll find crudo in all fishing towns both large and small along the coast of Italy, Sicily and Sardinia. Each village may have its own signature fish or flavoring preferences; however, the most traditional method of making crudo in Italy is dressing the thinly sliced fish with a little olive oil, salt and lemon.
- 1 pound fluke fillet, no skin, sliced thinly with a very sharp knife
- 1/4 cup Meyer lemon gelée
- 1/4 cup radish, julienned
- 1 ounce lemon salt, (1 tsp lemon zest to 2 tsp coarse salt)
- 1 ounce extra-virgin olive oil
- 1 ounce Meyer lemon zest
- 1 ounce chives
- 1 ounce black pepper
Meyer lemon gelée
- 5 Meyer lemons, zested and juiced
- 1/2 cup water
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- 2 tablespoons ultratex
For the Meyer lemon gelée:
- In a blender place lemon zest, lemon juice, water, salt and pepper.
- While running at medium speed, add 1 tablespoon of ultratex at a time until thick.
For the fluke:
Smear a tablespoon of gelée on the bottom of a plate. Arrange 5-6 slices of fluke on plate next to each other lengthwise.
Drizzle extra-virgin olive oil over slices. Season with salt and pepper then garnish with radish, chives and zest.
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