Fluke Sashimi With Baby Greens Recipes
FLUKE SASHIMI WITH BABY GREENS
Focus on your knifework to get thin slices of fluke for this light and refreshing no-cook meal.
Provided by Martha Stewart
Categories Appetizers
Number Of Ingredients 7
Steps:
- Place four serving plates in refrigerator until well chilled, about 30 minutes. Using a sharp knife, slice fish fillet crosswise into very thin strips (about 1/8 inch thick). Arrange on the chilled plates, and cover tightly with plastic wrap. Return plates to refrigerator for 30 minutes.
- Remove plates from refrigerator, and unwrap. Drizzle 1 teaspoon olive oil over fish, and evenly coat with a pastry brush. Season with salt and pepper.
- Mix greens with mint and cilantro, and drizzle with remaining 2 tablespoons olive oil and half the lime juice. Season with salt and pepper, and mound salad mixture in the center of each of the plates over the fish. Sprinkle with remaining lime juice. Garnish with chopped herbs, and serve with toasted bread.
SASHIMI OF FLUKE WITH SWEET SHRIMP
Provided by Food Network
Time 20m
Yield 4 servings
Number Of Ingredients 9
Steps:
- Lay the slices of fish over a cutting board. Roll 2 cilantro sprigs and two chive tops into four of the slices, so the tops of the herbs are exposed. You should have sixteen fish rolls that can be stood on end with the herbs coming out the top. Arrange the rolls and sweet shrimp on a chilled plate.
- Sauce: Combine the nam plah and lime juice in a small glass mixing bowl. Add the shaved cilantro, and steep for 2 minutes. Add the peppers and steep until desired flavor. Strain through a double cheesecloth. The longer the peppers steep, the hotter the sauce will become. Serve in small bowl as a dipping sauce.
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