Best Fresh Long Island Fluke And Melon Crudo Recipes

Halibut Crudo image

Provided by Food Network

Time 45m

Yield 1 serving

Number Of Ingredients 10

4 sheets dashi kombu, such as Shirakiku
3 fresh shiso leaves
1/2 fresh mango
3 ounces halibut
Sea salt
1 sheet dashi kombu, such as Shirakiku, softened with a damp cloth
5 teaspoons ponzu sauce
White truffle oil, for serving
Wasabi tobiko, for serving
Black caviar, for serving

Steps:

For the mango salsa: Slice the dashi kombu and shiso leaves as thinly as possible. Dice the mango into small cubes. Toss the dashi kombu, shiso leaves and mango together on a cutting board and chop as finely as possible to combine. Set aside.
For the halibut crudo: Sprinkle the halibut with sea salt, wrap in the dashi kombu and refrigerate for 30 minutes to marinate.
Slice the halibut into 5 thin pieces the size of sushi nigiri (about 2 inches long and less than 1/2 inch thick). Place 5 dots of ponzu sauce (about 1 teaspoon each) on a plate. Roll the halibut slices and stand them on their side on the dots of ponzu. Add 2 drops of the white truffle oil and about 1/2 teaspoon mango salsa to each piece of halibut. Then add a small dollop (1/2 teaspoon or less) of the wasabi tobiko and an even smaller dollop of the black caviar to each piece of halibut. Serve.

Baked Fresh Ricotta with Olives image

Provided by Claire Robinson

Categories appetizer

Time 1h

Yield Varied

Number Of Ingredients 6

1 1/2 cups fresh whole milk ricotta
2 eggs
Kosher salt and freshly cracked black pepper
1 orange, zested
1 cup pitted mixed olives in oil
1 large baguette, sliced

Steps:

Preheat the oven to 375 degrees F.
Put the ricotta in a fine mesh strainer set over a bowl and let stand 10 minutes to remove the excess liquid. Transfer the cheese to a bowl and add the eggs, salt and pepper, to taste and the orange zest. Stir until well combined. Transfer the mixture to an 8-ounce shallow baking and serving dish and put on a baking sheet. Bake in the center of the oven until puffed and beginning to brown, about 35 minutes. Remove from the oven and let stand 5 minutes before serving. Serve warm with olives and baguette or your favorite bread and enjoy!

Fluke Crudo image

Provided by Martha Stewart

Number Of Ingredients 5

2 (8-ounce) fluke fillets, sliced on the bias 1/4-inch thick
2 radishes, cut into matchsticks or thin rounds
Fleur de sel and freshly ground black pepper
Juice of 1/2 lime
Best quality extra-virgin olive oil, for drizzling

Steps:

Arrange half of the fish on each of two serving plates. Sprinkle with radish, and season with salt and pepper. Drizzle with olive oil and lime juice. Serve immediately.