The Second Course at the Hunger was a lovely Crudo of Fluke with hemp seed and Persian lime. This was the first time we’d seen Persian Limes, (similar to a key lime) but less acidic and tart. They are available dried at Kalyustan’s . A small grating of this over top goes a long way. Click recipe card below for more.
Second Course
Crudo of Fluke
hemp seed, Persian lime
Serves 4
1 medium fillet of fluke
juice of one orange
juice of one lemon
¼ cup olive oil
1 tbl toasted hemp seeds
1 tsp maldon salt
1 dry Persian lime
nasturtium petals or microgreens
1. Chill a nice size platter or individual appetizer plates in the refrigerator as well as the lemon and orange juices.
2. Cut the fluke into super thin slices preferably with a sushi knife.
3. Spoon orange juice onto the platter/plates. Use only enough oj to cover plate with a thin amount. Arrange the fluke slices over the juice
4. Drizzle with olive oil and a generous sprinkling of toasted hemp seeds.
5. Follow with lemon juice salt to taste.
5. Using a microplane grate a small amount of the Persian lime over each slice.
6. Garnish with edible petals or microgreens.
i love limes — definitely want to try persian limes!
This looks so cool, I’m definitely going to try this at the weekend! Thanks so much for the inspiration.
coming back to say WOW I had this today for lunch, exquisite with a rocket salad.
I am glad to read that this was a second course. When I first saw the picture and then read the name of the restaurant, I got a bit nervous and felt a bit hungry myself.