Fluke, Buttermilk, Soy & Poppy Seeds

Sashimi-grade fluke served crudo-style over a creamy buttermilk base, drizzled with shiro shoyu vinaigrette and topped with poppy seeds and chive batons.

Why You'll Love Fluke, Buttermilk, Soy & Poppy Seeds

This one's all about texture and balance-silky fish, tangy creaminess, citrus-soy sharpness, and a subtle crunch. A restaurant-style crudo you can pull off at home.

Tips and Tricks

• Use a very sharp knife to slice the fluke cleanly and evenly.
• Chill your plate in the freezer for 5 minutes before plating for optimal temperature and presentation.

Variations

• Swap fluke for hamachi, sea bream, or scallop for a seasonal change.
• Use black sesame seeds or crushed pink peppercorn in place of poppy seeds.

Substitutions

• Use rice vinegar and light soy if you can't find shiro shoyu.
• Greek yogurt thinned with water can work in place of sour cream if needed.

Best served with

• Crispy rice crackers or sesame lavash
• A dry Riesling, sake, or sparkling water with yuzu

How to Store Leftovers

• This dish is best enjoyed immediately. Leftovers are not recommended due to raw fish and dairy-based dressing.

Common Questions

Fluke, Buttermilk, Soy & Poppy Seeds

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Sashimi-grade fluke served crudo-style over a creamy buttermilk base, drizzled with shiro shoyu vinaigrette and topped with poppy seeds and chive batons.

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Prep Time 15 minutes mins

Total Time 15 minutes mins

Servings: 1

Course: Appetizer, Raw, Seafood

Cuisine: Californian, Japanese-inspired

Ingredients Equipment Method Notes

Ingredients

  

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• 1 tablespoon Buttermilk dressing
• 1 Fluke filet ~4 oz, skinless and sushi-grade
• 4 teaspoon Shiro shoyu vinaigrette
• 1 teaspoon Poppy seeds
• 1 tablespoon Chive batons cut to 1-inch lengths
• Maldon salt to finish

Buttermilk Dressing

• ⅓ cup Buttermilk
• 2 ½ tablespoon Sour cream
• Kosher salt to taste
• ¼ teaspoon Sriracha or Asian chile sauce

Shiro Shoyu Vinaigrette

• ¼ cup Shiro shoyu white soy sauce
• ⅛ teaspoon Yuzu juice
• 1 ½ teaspoon Mirin
• Green yuzu kosho to taste

Equipment

• Shallow serving bowls
• Mixing Bowls
• Sharp chef's knife

Method

 

1. To make the buttermilk dressing, whisk together buttermilk and sour cream in a small bowl. Add salt and sriracha to taste, then refrigerate until ready to use.
2. To make the shiro shoyu vinaigrette, stir together white soy sauce, yuzu juice, mirin, and green yuzu kosho in a separate bowl. This vinaigrette can be stored in the fridge for up to a month.
3. Place 1 tablespoon of the buttermilk dressing in the bottom of a chilled shallow bowl.
4. Thinly slice the fluke into pieces about ¼ inch thick. Gently lay the slices over the buttermilk dressing.
5. Drizzle ½ teaspoon of the shiro shoyu vinaigrette around the edges of each plate.
6. Scatter poppy seeds evenly over the fish, garnish with chive batons, and finish with a pinch of Maldon salt. Serve immediately while cold.

Notes

Storage: this is a crudo, so slice the fluke and plate it right before serving, don't let raw fish sit sliced in the fridge. The buttermilk dressing keeps a day or two chilled, and the shiro shoyu vinaigrette holds for up to a month in the fridge, so those can be made well ahead.

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