Cured Fluke Tartare with Serrano, Roasted Cashews & Yogurt Sauce
Raw fish can be intimidating, buts its one of those dishes that once you do it youll go back to time and time again, there’s no cooking necessary, and prep time isnt too hard! Make sure to ask your fish guy for the freshest sushi grade fish he has… its all about quality with this one!
Ingredients
1 cup kosher salt,
½ cup sugar
1 Lb Fresh Wild Fluke
Maldon salt or other flaky salt
2 cups plain Greek yogurt
Zest & juice of 1 lime
¼ cup olive oil, plus more for drizzling
1 Serrano chili, thinly sliced (sub jalapeno)
½ cup Roasted cashews, chopped
4 persian cucumbers finely diced
Cilantro + Microgreens for garnish
Preparation
Mix the salt with the sugar, and sprinkle over the fillets, tossing to coat. Place ina dish, Cover with plastic wrap and refrigerate for 1 hour. Remove the fish from the dish and rinse under cold water. Transfer to paper towels and pat dry.
Place the fluke on a cutting board, and dice into ½ inch cubes. In a small bowl, combine the yogurt with the lime juice & zest, and the olive oil. Season the yoghurt with salt & pepper and then dollop on a platter, spooning the tartare on the yogurt Arrange the serrano and cucumber alongside the fish on the platter and then sprinkle the entire dish with the cashews and salt. Spread the cilantro and microgreens and drizzle the dish with olive oil just before serving.