Flounder Crudo With Marinated Summer Vegetables Recipe ·

18 Jul 2024, 00:00

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This is a pretty plate that's flexible, too; you could double up the amount of marinated vegetables and serve to non-meat eaters at your table. Be sure to use the best-quality, freshest fish you can find.

You’ll need a mandoline to shave the vegetables to the thickness just slightly greater than a sheet of paper.

The crudo needs to cure for 25 minutes. The vegetables need to marinate for 30 minutes.

From Ryan Ratino, executive chef of the upcoming Bresca restaurant in the District.

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Ingredients

measuring cup

Servings: 2-4

For the crudo

For the vegetables

Directions

Step 1

For the crudo: Place the fish in a shallow dish, in a single layer.

Step 2

Combine the salt, sugar and crushed coriander seed in a medium bowl, then use the mixture to cover the flounder fillets. Cover loosely and refrigerate (to cure) for 25 minutes, then rinse off the fish and pat it dry with paper towels.

Step 3

Use a sharp, thin knife to cut the fillets into slices a bit thicker than 1/4 inch, laying them out on a platter or dividing them among individual plates.

Step 4

Use a Microplane zester to grate zest of the 2 lemons (no pith) over the fish. Reserve the lemons.

Step 5

For the vegetables: Use the mandoline to shave the squash, zucchini and fennel a touch thicker than a sheet of paper. Cut the tomatoes into quarters. Combine all the vegetables in a mixing bowl.

Step 6

Whisk together the thyme, basil, parsley, tarragon, vinegar, honey, oil and a generous pinch of salt in a medium bowl, then add the mixture to the vegetables; let them sit at room temperature for 30 minutes.

Step 7

Use a slotted spoon to distribute the marinated vegetables over the fish on the platter or plates. Spoon the vinaigrette over both.

Step 8

Finishing touches for the plate: Drizzle over any of the vinaigrette that is left in the bowl. Cut the zested lemons into wedges; squeeze their juice over the crudo, and add a pinch of flaked sea salt or any finishing salt.