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
Method
- 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.
- 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.
- Place 1 tablespoon of the buttermilk dressing in the bottom of a chilled shallow bowl.
- Thinly slice the fluke into pieces about ¼ inch thick. Gently lay the slices over the buttermilk dressing.
- Drizzle ½ teaspoon of the shiro shoyu vinaigrette around the edges of each plate.
- Scatter poppy seeds evenly over the fish, garnish with chive batons, and finish with a pinch of Maldon salt. Serve immediately while cold.