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Fresh, local fluke and a few smart, easy tricks make for a stunning (and easy) crudo

Chef Jeremy Blutstein's fluke crudo

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Prep Time 15 minutes
Servings: 2 servings
Ingredients Method

Ingredients
  

  • 1/2 lb fresh fluke filet, bloodline removed, cut into sashimi-thin slices (Blutstein prefers Montauk Seafood Company—ask for Wes!)
  • 1 whole grapefruit, peeled and cut into supremes
  • 1 head fennel, shaved paper thin on a mandolin
  • smoked guajillo chili oil
  • 1 lemon, cut in half and seeds removed
  • 1 small bunch chives, shaved very thin with a sharp knife
  • extra virgin olive oil (Blutstein's go-to is Marcelli Fromaggi unfiltered)

Method
 

  1. Arrange sliced fluke on plat in random directions.
  2. Scatter grapefruit supremes loosey-goosey over fish.
  3. Season with Maldon sea salt.
  4. Loosely drape shaved fennel with reckless abandon.
  5. Garnish with shaved chives.
  6. Squeeze one half of lemon over the whole dish.
  7. Hit it again with a pinch of Maldon sea salt.
  8. "Paint" in the voids with smoked guajillo chili oil.
  9. Final pass with some of that good, good EVOO!
  10. Nail this, then bring two forms of ID and a good attitude and Blutstein will hire you on the spot.