Fluke Omakase
Korean White Cucumber, Seaweed, Lime, Pickled Shallots, Herb Oil
Chef Daniel Lee of Okonomi Market | Brooklyn
Adapted by StarChefs | december 2024
INGREDIENTS
Pickled Shallots:
4 shallots, brunoised
900 grams rice vinegar
500 grams granulated sugar
200 grams kosher salt
2-inch square kombu
Herb Oil:
1 bunch parsley, picked
1 bunch basil, picked
1 bunch mint, picked
1 tablespoon Szechuan peppercorns
16 ounces neutral oil
To Assemble and Serve:
Yield: 1 serving
½ Korean white cucumber, peeled and grated
2 tablespoons maple syrup
1 tablespoon dried seaweed, rehydrated and chopped
1 lime, zested and juiced
Kosher salt
¼ pound sushi grade fluke
METHOD
For the Pickled Shallots:
Place shallots in a large nonreactive container and set aside. In a pot over medium heat, add vinegar, sugar, salt, and kombu. Cook until mixture reaches 190°F. Once desired flavor is achieved, use tongs to remove and discard kombu. Pour remaining liquid over shallots. Let sit 12 hours at room temperature.
For the Herb Oil:
In a pot over medium-high heat, bring water to a boil. Add herbs and blanch 1 minute. Strain, squeezing excess water from herbs. Transfer herbs to a Vitamix Commercial blender. Add remaining ingredients. Blend 4 minutes, or until mixture begins to steam. Pass through a fine mesh sieve into a nonreactive container. Let cool 2 hours. Bottle and reserve.
To Assemble and Serve:
In a chilled mixing bowl, combine cucumber, maple syrup, seaweed, lime zest, lime juice, 2 tablespoons Pickled Shallots pickling liquid, and 1 tablespoon Pickled Shallots. Mix until well incorporated. Taste and adjust seasoning with salt. Set aside. In a serving bowl, pour desired amount Herb Oil. Top with fluke and seasoned cucumber mixture.
