April 8, 2014
Fluke Carpaccio at Riverpark
Yep, we get the recipe to a Tom Colicchio-approved dish!
Nothing says fresh like an in-house farm does. Yes that’s right, Tom Colicchio’s Riverpark pulls many of its ingredients from their urban farm, just steps away from the kitchen! Since no words make the cut when describing Chef Sisha Ortuzar’s fluke carpaccio dish, we knew it was a must for our next Illustrated Plate feature. Artist Ariel Aberg-Riger, who “likes pictures more than words” was the perfect match to recreate this seasonal dish. Get lost in Ariel’s illustration above, plan a lunch date with your girlfriends, and check out Chef’s recipe and interview below!
Chef Sisha Ortuzar! How would you describe this dish’s flavor in three words?
Bright, clean, and floral
What are the key ingredient?
Long Island fluke, then the nasturtium and lemon verbena from our farm, Riverpark Farm.
Yum! And what cocktail do you recommend with the crudo?
Our new spring cocktail the Leafhopper, with aquavit, chartreuse verte, celery, lemon, honey and black pepper tincture.
We can’t promise not to share it with SS readers, but what is a secret food market in the city?
Asia Market at the end of Mulberry Street
Now that it is finally Spring, What vegetables are you most excited about using and why?
Morel mushrooms and fava beans because we’ve been waiting all winter for them and they pair perfectly with all the other spring vegetables.
What chef should be on our radar this year?
Jonathan Wu of Fung Tu
Fluke Carpaccio with Cucumber, Chiles, Nasturtium & Lemon Verbena by Chef Sisha Ortuzar
8 ounces fluke
¼ cup grapeseed oil
¼ cup lemon verbena (loosely packed), thinly sliced into a chiffonade
1 teaspoon finely diced shallot
1 tablespoon lemon juice
Lemon and lime, for zest
1 Fresno chile, thinly sliced
Nasturtium flowers and leaves, to garnish
1. Slice the fluke on the bias, into about ¼ inch-thick slices. Arrange the pieces onto a chilled plate (or four individual plates, if you prefer), cover with plastic wrap and refrigerate until ready to serve.
2. At least 15 minutes before serving, make the vinaigrette by combining the oil, lemon verbena, shallot, lemon juice, and citrus zests and kosher salt to taste.
3.Using a melon baller, carve out about 8 cucumber balls and place them into a small bowl. Dress them with olive oil and a little kosher salt, and allow the cucumber to marinate.
4. To serve, remove the plate from the refrigerator and peel away the plastic wrap. Drizzle the lemon verbena vinaigrette over the fluke. Strain the cucumber, then arrange the pieces neatly over the fluke. Add nasturtium flowers and leaves and the sliced Fresno chile, and serve.
Need more recipe inspiration? Check out our Mains page! firstname.lastname@example.org