Great simple crudo recipe created by David Malbequi for LA BOITE! —lior lev sercarz
Extra virgin olive oil
Blood orange juice reduction (1 cup of blood orange juice reduced to 2 tbs)
Shallot - chopped
Thyme – leaves only, chopped
Avocado – peeled and diced to ¼ inch cubes
Breakfast Radishes – washed and thinly sliced
Cilantro leaves – coarsely chopped
Cancale N.11 blend
Fluke fillet - skinless
In This Recipe
In a bowl whisk together the Bergamot oil, olive oil, reduced blood orange juice, lemon juice, garlic, shallot and thyme.
Using a sharp knife, slice the fluke fillets into 1/8 inch slices. Divide the fluke slice in four and place them overlapping each other onto four serving plates. Garnish each plate with the avocado dice and radish slices. Drizzle the bergamot vinaigrette over the fish. Sprinkle the fish with the Cancale salt blend, cilantro, and black pepper.
The Bergamot vinaigrette could be used for salads and raw vegetables.