Seafood » Citrus-Marinated Fluke
Print RecipeIngredients
- 2½ oz sashimi-grade fluke, thinly-sliced
- salt
- black pepper
- espelette (or ground chile flakes, e.g., ancho, chipotle or habanero flakes - spicer than espelette, use sparingly)
- 3 clementine supreme (segments), chopped
- 3 grapefruit supreme (segments), chopped
- 1 tbsp julienne red onion
- 1-2 tbsp fumé or fish stock
- 1 tbsp grapefruit juice
- 1 tbsp lemon juice
- 1 tbsp lime juice
Garnishes
- 1 tbsp chopped chives
- 1 radish, thinly-sliced
- drizzle of olive oil
- microgreens
How-to
Supreme the Citrus
- With a paring knife, slice off the top and bottom end of the fruit to expose the pulp
- Starting at the top where the pith meets the pulp, follow around the curve of the fruit to slice off the skin
- Slice out each segment by cutting in towards the center of the fruit along the membrane walls, taking care to stay inside the membrane of each segment
- Remove segments and set aside
Season Fish & Assemble the Dish
- Season all sides of the fluke with salt, pepper and espelette
- Toss fish in a bowl with the juices, chopped clementine and grapefruit, red onion, and fish stock or fumé
- Place on serving platter or plate immediately. (The longer you allow the fluke to sit in the citrus, the dryer or tougher the texture will become. Iit is best to combine just before serving.) Season fluke again with salt, pepper and espelette
- Garnish with chopped chives, radish slices, drizzle of olive oil and serve with microgreens
Robert Sisca
Roberts Sisca, Executive Chef of Bistro du Midi, is thrilled to bring a taste of Provence to Boston. Influenced by his time cooking in New England, he has tremendous respect for all things seafood, and an immense appreciation for local product. Seasonality is where Provencal cooking begins and ends for Sisca. There is no culinary trickery, it is simple food done beautifully.
A graduate of Johnson & Wales, Sisca worked his way through New England, including Gracie's in Providence and Bosun's Bistro in Nantucket. He then honed his culinary skills in New York City at One If By Land, Two If By Sea before becoming Executive Sous Chef at the renowned Le Bernardin. During his tenure there, Le Bernardin earned the coveted Michelin Three Star award and Four Stars by the New York Times.
At Bistro du Midi, Sisca has found the ideal opportunity to bring together his passion for ingredient-driven cuisine with his refined, classic technique.
Bistro du Midi
If you've tried ceviche but weren't a big fan, this perfectly prepared dish will win you over. Robert Sisca, Executive Chef of Bistro du Midi, takes thinly-sliced fluke (also known as summer flounder) and nestles it in a quick marinade of grapefruit and clementine supreme, lemon and lime juice. No need for the fish to linger in the marinade. Robert maintains that just a brief dip in the citrus keeps it moist and delicious. Consider us won over.
Robert Sisca
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