Fluke Carpaccio Recipe

Servings: 4
Prep time: 10 minutes
Total time: 20 minutes

2 (6-ounce|170-gram) boneless and skinless fluke fillets
kosher salt, to taste
extra-virgin olive oil, to taste
yuzu kosho
1 small bunch hemp leaves
edible flowers (optional)
anise hyssop flowers
1 small tray uni
nasturtium
hemp oil
Thai chile vinegar

Dice the fluke into small cubes. Transfer to a bowl and stir in the oil and salt. Transfer to a plate and, using a 3-inch ring mold, place about half of the fluke into the mold, using your spoon to even it out. Place very small dollops of yuzu kosho in the fish mixture on each plate. Nestle the uni on each, then decorate with the flowers and herbs. Drizzle with the oil and vinegar and serve immediately.

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