Inspired by the farm-to-table movement, Long Island angler Sean Barrett co-founded Dock to Dish, which connects small-scale commercial fishermen with New York City restaurants and consumers. A fish that the group supplies to Le Bernardin and other discerning customers is summer flounder, commonly known as fluke.
Fluke is the preferred catch for many around Long Island and Cape Cod, as much for its ferocity when hooked as for its almost sweet, mild flavor.
Many fluke aficionados will make it poached, stuffed with crab and baked, or fried in a pan. Chef Jenny Jones of New York City’s Gramercy Tavern and Untitled tried another approach when Barrett took her fluke fishing—she created fluke tartare. It requires no cooking, and it’s fast and easy to make, provided that you can find the critical pickled ingredients at a neighborhood shop.
Published: April 18, 2016
Ingredients
Directions
Finely dice fluke, and season with salt and a little olive oil. Mix with pickled ingredients, adding splash of pickling liquid, if necessary. Arrange fish on plates. Garnish with tomatoes. Add salt, to taste. Serves 2.
Pair It
The dish could be a challenge to pair with those pickled veggies, so this is an occasion to simply drink what you like with it. Darcie Kent Vineyards’ 2013 Hoffman Vineyard Chardonnay is a full-bodied but graceful wine from a rising-star producer. It’s certainly likeable, with hints of butter, but the flavors turn to lively pear wrapped in an ultracreamy texture.
