Fresh Long Island Fluke And Melon Crudo Food

HALIBUT CRUDO

Steps:

• For the mango salsa: Slice the dashi kombu and shiso leaves as thinly as possible. Dice the mango into small cubes. Toss the dashi kombu, shiso leaves and mango together on a cutting board and chop as finely as possible to combine. Set aside.
• For the halibut crudo: Sprinkle the halibut with sea salt, wrap in the dashi kombu and refrigerate for 30 minutes to marinate.
• Slice the halibut into 5 thin pieces the size of sushi nigiri (about 2 inches long and less than 1/2 inch thick). Place 5 dots of ponzu sauce (about 1 teaspoon each) on a plate. Roll the halibut slices and stand them on their side on the dots of ponzu. Add 2 drops of the white truffle oil and about 1/2 teaspoon mango salsa to each piece of halibut. Then add a small dollop (1/2 teaspoon or less) of the wasabi tobiko and an even smaller dollop of the black caviar to each piece of halibut. Serve.

GRILLED WHOLE LONG ISLAND SOUND PORGY

Steps:

• Scale and gut fresh 1 1/4- 11/2 pounds Porgy. Prepare a charwood fire and allow the coals to burn down to a hot white ash. Brush the Porgy with olive oil (extra virgin) that has crushed garlic cloves mixed in. Season with sea salt and fresh milled pepper. Cook 2 1/2 minutes on each side ; remove. Drizzle more extra virgin olive oil over each fish ; squeeze lemon. Sprinkle with dry Greek oregano.

FRESH PICKLED MELONS

Steps:

• In a large bowl, mix wine and vinegar. Add sugar and herbs, mix until sugar is dissolved. Add melons, then chill at least 3 hours before serving.

TURKEY BURGERS WITH PROSCIUTTO AND MELON

Steps:

• Preheat grill pan on stovetop to medium-high heat.
• In a large mixing bowl, combine ground turkey, grated onion, garlic, 2 tablespoons basil, seasoned salt and pepper. Form mixture into 6 patties. Set aside.
• Brush grill pan with olive oil.
• Place patties on grill pan. Cook on each side for 5 to 6 minutes or until cooked thoroughly.
• While burgers are cooking, preheat a large nonstick skillet on the stovetop. Place prosciutto slices in skillet and cook until crispy. Set aside.
• In a small bowl, combine mayonnaise, lemon juice and remaining 2 tablespoons basil. Set aside.
• When the turkey burgers are cooked, top with provolone and heat until melted. Remove burgers from grill pan and place on a tray. Cover with foil tent to keep burgers warm.
• Place split ciabatta rolls cut side down on grill pan to toast. When golden brown, remove rolls from grill pan and spread mayonnaise on top halves of rolls.
• Cut cantaloupe slices to fit on roll and place on bottom halves of rolls. Top with burgers, and prosciutto and cover with tops of rolls. Serve immediately.

FLUKE CRUDO

Steps:

• In a mixing bowl, stir together the orange oil, lime juice and vinegar. Add the chile, shallot, salt and pepper to taste. If the dressing is too sharp, add a teaspoon honey. Add the fluke, toss gently, and let it sit for several minutes.
• Place celery leaves in the center of each of 6 plates and alternate 2 orange and 2 grapefruit segments around them.
• Mound the fluke on the celery leaves. Spoon the dressing over the fish, sprinkle with capers, parsley, mint, basil and radish slices. Garnish with an orange and grapefruit segment, and sprinkle with coarse sea salt.

FLUKE CRUDO WITH LIME, SEA SALT AND OLIVE OIL

Steps:

• Slice the fillet in half lengthwise at its natural seam. Then slice the fillet horizontally from end to end at an angle like lox. The slices should be about 1/8-inch thick and 2 inches wide. Divide among 4 small plates. Cover and chill for at least 10 minutes.
• When ready to serve, juice the lime over the fish; be generous. Season with sea salt and sprinkle with olive oil. Serve.

FLUKE CRUDO

Steps:

• Arrange half of the fish on each of two serving plates. Sprinkle with radish, and season with salt and pepper. Drizzle with olive oil and lime juice. Serve immediately.