Fluke Crudo
Chef David Pasternack shares his recipe for this Italian fish dish.
Using a knife with a thin, sharp blade, thinly slice fluke on the diagonal, dividing slices among 4 serving plates as you slice and arranging in a fanlike pattern, about four slices per plate.
Drizzle sliced fluke with lemon juice and olive oil; season with salt and pepper and sprinkle with lemon zest. Serve immediately.
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