Just take a look at that photo—who wouldn’t want to eat this gorgeous plate of food? The good news is the taste is just as delicious as the aesthetic. The Seawater Grill at Gurney’s Montauk Resort & Seawater Spa‘s Executive Chef Seth Levine created the Montauk Fluke Crudo and it has summer written all over it.
Montauk Fluke Crudo
1 filet of sushi grade fluke
1 watermelon radish
1 small amount fresh cilantro leaves
1 juice from grapefruit
2 tablespoons extra virgin olive oil
1 small white onion
1 tablespoon flour
Salt to taste
First, thinly slice the fluke (it may help to slightly freeze the fish first- slicing it while semi-frozen helps get the ultra-thin slices you see in the photo).
Next, thinly slice the watermelon radish.
Blend the juice from the grapefruit with extra virgin olive oil.
Thinly slice the onion, coat with flour and deep fry until crispy.
Add salt to taste.
Start plating the fluke, layering next to radish.
Repeat fluke to radish.
Top with salt to taste.
Next pour the grapefruit oil mixture over fish.
Top with crispy onion and cilantro.
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