Author Notes
Great simple crudo recipe created by David Malbequi for LA BOITE! —lior lev sercarz
Ingredients
-
2 tbs
Bergamot oil
-
4 tbs
Extra virgin olive oil
-
2 tbs
Blood orange juice reduction (1 cup of blood orange juice reduced to 2 tbs)
-
1 tbs
Lemon juice
-
1 tbs
Garlic -chopped
-
1 tbs
Shallot - chopped
-
1 sprig
Thyme – leaves only, chopped
-
1
Avocado – peeled and diced to ¼ inch cubes
-
3
Breakfast Radishes – washed and thinly sliced
-
¼ cup
Cilantro leaves – coarsely chopped
-
¼ cup
Cancale N.11 blend
-
¾ pound
Fluke fillet - skinless
Directions
-
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.
-
Additional ideas:
The Bergamot vinaigrette could be used for salads and raw vegetables.
See what other Food52ers are saying.