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  • Fluke Crudo

    Fluke Crudo

    This is the recipe for the fluke crudo, pickled cucumber, trout roe and béarnaise dish prepared by chef Jesse Schenker for the Alta Editions | Eat. See. Play. dinners at The Gander in New York City on September 23rd and 24th, 2014.

    Servings & Time

    • Servings 4
    • Prep 35 minutes
    • Cook 30 minutes, plus 2 to 3 hours for pickling

    Ingredients

    For the Pickled Trout Roe
    • 2 ounces trout roe
    • 1/2 cup cabernet vinegar
    For the Pickled Cucumbers
    • 1 English cucumber, peeled, seeded and cut into a small dice
    • 1 cup water
    • 1 cup white wine vinegar
    • 1/3 cup sugar
    • 10 black peppercorns
    • 2 juniper berries
    • 10 coriander seeds
    • 2 whole cloves
    For the Béarnaise Sauce
    • 2 egg yolks
    • 2 tsp Worcestershire sauce
    • 2 tsp Chardonnay vinegar
    • 16 ounces (2 sticks) butter
    For the Crudo
    • 8 ounces sushi-grade fluke filet, cut into small strips
    • Salt
    • Olive oil
    • Lemon juice

    Method

    For the Pickled Trout Roe
    Place the trout roe in a small bowl. Pour the cabernet vinegar over the trout roe and mix gently. Cover the bowl with plastic wrap and refrigerate for 2 to 3 hours or overnight to cold pickle.
    For the Pickled Cucumbers
    In a small saucepan, bring the sugar, water, white wine vinegar and spices to a boil. Place the diced cucumbers in a small bowl. Pour the pickling liquid over the cucumber. Cover with a plastic wrap and place in the refrigerator for 1 hour.
    For the Béarnaise Sauce
    Prepare a hot water bath: Fill a medium saucepan with one inch of water and bring to a simmer. Place a metal or glass bowl into the saucepan so that it rests on the rim and the bottom does not touch the water. In a separate small saucepan, melt the butter. In the bowl, add the egg yolks, Worcestershire and chardonnay vinegar. Whisk the mixture continuously over the simmering water until the mixture becomes thickened. Slowly whisk in the melted butter, adding a little water to thin out the mixture if necessary. Set aside in a warm part of your kitchen.
    For the Crudo
    Season the fluke with salt, olive oil and lemon juice to taste. Spoon béarnaise sauce onto the center of each plate. Place several strips of fluke over the sauce and sprinkle with the pickled cucumbers and roe.
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