Fluke Tartare

Tell me you wouldn’t shave your bottom and make love to a sweaty Philip Seymour Hoffman if he put this dish in front of you, David. The crisp flavors pair perfectly with a Loire Muscadet and might help you forget that Mr. Hoffman is huffing atop your powdered buns.

Serves 2 reasonably sized persons, substantially smaller than Philip
1 whole fluke just plucked from the water, about 1–1.25 lbs. or 1/2 lb. of filets, finely diced
3/4 teaspoon of dijon mustard
Juice of half a lemon
1/2 an habanero, seeded, deviened and finely minced
2 tbs olive oil from Southern France or other fruity varietal
Sea Salt
4 Plum radishes of varying hues, finely grated
4 Shiso leaves
1 Tbs chives, finely chopped
1 bottle of Muscadet, chilled

Pop the cork on the Muscadet and pour two glasses.

Filet your catch and gently toss the sweet, diced filets with mustard, lemon juice, habanero, olive oil and sea salt.

Grate the radishes and drain.

Plate the tartare on top of shiso leaves or fill and roll the shiso leaves into cigarillos and top with the grated radish. Garnish with chives and course pink sea salt.


Wild Mushroom and Leek Fritatta

The first thing you will need for this dish, David, is a duck. You could hide in a blind for several days while you wait for a wild mallard to cozy up or you could head to your local hatchery and grab a Khaki Campbell by the downy feathers. Once you’ve told the duck who’s boss and started collecting eggs from under the cushion of the duck’s overstuffed arm chair, you’re off to the forest to forage for mushrooms.

I suggest you pick up a book on wild mushrooms and study it while you’re waiting for your duck to start laying. This way, it’s more likely you won’t poison the petite flower you’ve invited to your country home for the picnic.

Serve this delightful dish with a dandelion salad plucked from the meadows and pair it with a Chardonnay aged in stainless, or a dry prosecco. Finish the meal with a strawberry lemonade.

10 duck eggs
1 pint of wild mushrooms like chanterelles or ceps, brushed, trimmed and sliced
1 leek, sliced, washed, rinsed and dried How to
2 Tbs olive oil for the saute
2 Tbs butter for the glass baking dish
1 sprig of fresh rosemary
1 Tbs fresh thyme leaves
1/2 cup shaved Parmigiano Reggiano
3 passes of a nutmeg seed on your nutmeg grater
2 pinches of sea salt to taste
Hungarian Paprika

Preheat the oven to 375 F. Butter a 9″ glass baking dish, round or square. Make this decision carefully David, presentation is key.

Saute the leek in olive oil with a sprig of rosemary until the leek is translucent and soft, about 5 mins. Add the mushrooms and saute for about 5 minutes more. If this is your first date the petite flower, finish the saute with 1 Tbs butter.

Beat and Layer
In a glass bowl, beat the eggs with the thyme leaves, nutmeg and sea salt.

Layer the mushroom saute in the baking dish, then the shaved Parmigiano and pour the egg mixture on top. Dust with paprika and bake for approximately 30 minutes until the eggs are set. I start checking it after 20 minutes. It’s better to undercook it slightly than to let it dry out in the oven.

Allow the frittata to cool for at least 15 minutes or up to several hours.