Stir together the soy sauce, lime juice, mirin, and yuzu kosho in a small bowl. ≚ tiny dot (0.5 gram) green yuzu kosho (jarred yuzu and chile paste) ≑/8 teaspoon (2 grams) bottled sudachi lime or yuzu juice Lightly blot them with a paper towel to absorb excess moisture and let the fillets come to room temperature by leaving them out for about 15 minutes before placing them in the oven. ≑/4 cup (70 grams) shiro shoyu (white soy sauce) Place the flounder fillets on a parchment-covered sheet pan or lightly oiled baking dish. Refrigerate until ready to use, or for up to a few days. Once you have the fresh seafood, its just about contrasting the.
Whisk in the salt and sriracha, and taste: it should have some heat but it shouldn't be "spicy." Add more salt or sriracha to taste. Whisk together the buttermilk and sour cream in a small bowl. Generous 1/4 teaspoon (1 gram) sriracha (Asian chile sauce), or more if needed There are ways to cope with this, though, and.
Unfortunately for grilling enthusiasts, its flesh is delicate and flaky, which means even thick fillets from large fish have a tendency to fall apart when handled. Scant ½ teaspoon (1.5 grams) kosher salt, or more if needed Fluke is part of the flounder family - it's often called 'summer flounder' - and like most other flatfish, it's mild, white and lean. Scatter 1/4 teaspoon poppy seeds over each serving, and follow with some chive batons and a tiny pinch of Maldon salt. Add ½ teaspoon of the vinaigrette to each plate, around the rim of the buttermilk sauce. (Bonus points for slicing the fluke on a 30- to 35-degree bias not so exaggerated as a traditional 45-degree bias cut, but with a little more finesse than the slices will have if you just cut with your knife perpendicular to the cutting board.) Fan the slices out over the buttermilk dressing.ģ. Thinly slice the fluke a little less than 1/4 inch thick. Put a tablespoon or so of the buttermilk dressing in the bottom of each of eight chilled shallow bowls.Ģ.
≔ teaspoons (12 grams) Shiro Shoyu Vinaigrette (recipe follows)ġ. Two 10- to 12-ounce (280- to 360-gram) skinless fluke fillets Some nights, we mix up the menu and alternate fluke and diver scallops between diners. Cut the fillet(s) into four equal pieces. If you can't find great fluke for the dish, substitute similarly sliced diver scallops. Instructions Saute Leeks and Mushrooms in 2 Tablespoons butter and a dash of olive oil until tender. We had talked about the dish for months Serpico and I pirated the poppy-seeds-with-fish idea from the langoustine carpaccio with roasted poppy seed dressing we ate during a research lunch at L'Atelier de Joël Robuchon in Midtown but we never tried to make it until just before we opened, because we knew it would work. We cycled through a few ideas before this one, but when it came together, it was a clear winner: not too weird (in fact, the buttermilk and hot sauce have a Buffalo wing kind of thing going on the night we made it for the first time, a couple weeks before Ko was set to open, we ate all the extra buttermilk dressing drizzled onto baked potatoes) and very simple looking.
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