List of ingredients
8 oz. Fluke, cleaned and thinly sliced
1 Tbsp. Dried Taggiasca Olives, chopped
4 tsp. Espelette Pepper
2 tsp. Lime Juice, freshly squeezed
1 each Lime, for zest
2 Tbsp. Olio Nuovo*
½ tsp. Maldon Salt
*Can substitute Extra Virgin Olive Oil for Olio Nuovo
Chablis Premier Cru Vaillons
This Chablis Premier Cru Vaillons is subtle on the tongue yet expressive, with notes of stone fruit and green apple. It underscores the freshness of the fish, with its spicy, lime flavors.
Arvid Rosengren, Best Sommelier in the World 2016, underlines the light touch of acidity and salinity of the Chablis Premier Cru Vaillons, rounding out the oil and the olives accompanying the fish.
On four individual plates, or one platter, lay each piece of fluke side by side, flat.
Evenly season with salt, espelette pepper and dried olives.
Finish with extra virgin olive oil, and drizzle lime juice. Using a microplane, zest lime evenly.
The author of this recipe
Ryan Hardy is chef at the Charlie Bird restaurant in New York, a contemporary eatery with a strong Italian feel. Here, he shares one of the classics of the Charlie Bird menu.