Unlike Japanese raw fish, crudo is dressed with olive oil, salt, and an acid, such as lemon juice or vinegar. Dave Pasternack, chef of Esca in New York City, shares his recipe for this Italian delicacy.
Photography: Rob Tannenbaum
Source: The Martha Stewart Show, January 2012
1 (8-ounce) fluke fillet
Zest and juice of 1 Meyer lemon
Extra-virgin olive oil, for drizzling
Coarse sea salt and freshly ground black pepper
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.