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Thin slices of raw fish arranged on a creamy white sauce, sprinkled with small black seeds and garnished with green chive stems.

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
Total Time 15 minutes
Servings: 1
Course: Appetizer, Raw, Seafood
Cuisine: Californian, Japanese-inspired
Calories: 136
Ingredients Equipment Method Nutrition Notes

Ingredients
  

  • 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.

Nutrition

Calories: 136kcalCarbohydrates: 9gProtein: 4gFat: 10gSaturated Fat: 5gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gCholesterol: 27mgSodium: 151mgPotassium: 168mgFiber: 1gSugar: 7gVitamin A: 319IUVitamin C: 1mgCalcium: 166mgIron: 0.3mg

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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