Fluke Tartare with Plum Radish
July 26, 2009
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
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.