Fluke Crudo, Blood Orange, Fennel, Pistachio, Bee Pollen, Late Harvest Vinegar, and Espelette

Adapted by StarChefs.com
January 2014
Yield: 4 portions

INGREDIENTS:

For the Dressing
¼ cup blood oranges juice
½ tablespoon mead vinegar
½ tablespoon sorghum syrup
¾ teaspoon Dijon mustard
Maldon sea salt
¼ cup extra virgin olive oil
To Assemble and Serve
1 bulb fennel, sliced paper-thin lengthwise
¼ cup L8 Harvest vinegar
Maldon sea salt
extra virgin olive oil
14 ounces skinned fluke fillet, sliced as thinly as possible
2 blood oranges, supremed, halved
½ cup roasted pistachios, coarsely chopped
2 tablespoons bee pollen
Espelette pepper

METHOD:

For the Dressing:
In a small mixing bowl, whisk together blood orange juice, mead vinegar, sorghum, Dijon, and a pinch salt. Slowly drizzle in oil, whisking to combine. Taste and adjust the seasoning, if necessary. Cover and refrigerate.

To Assemble and Serve:
Chill serving plates. In a small bowl, lightly dress fennel with vinegar, a pinch salt, and drizzle of oil. Toss to evenly coat; reserve. Arrange fluke slices evenly on plates. Drizzle 3 to 4 tablespoons of Dressing over fluke; season with the salt. Scatter blood orange segments, chopped pistachios, bee pollen, and fennel. Sparingly drizzle vinegar over fluke. Finish with a light sprinkle of Espelette.