Subj : Nat Watermelon Month - 1
To   : All
From : Dave Drum
Date : Mon Aug 29 2022 15:10:00

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Cured Fluke w/Yogurt, Watermelon, Sunflower Seeds & Togar
 Categories: Seafood, Dairy, Fruits, Chilies, Citrus
      Yield: 4 Servings
 
    1/2 c  Kosher salt; + more
      6 tb Sugar
      2    (4-oz ea) fluke filets
      1 ts Flakey sea salt
      6 tb Plain Greek yogurt
      2 tb Fresh lime juice
      2 tb Olive oil; more for
           - drizzling
      8 oz Watermelon flesh; in 1/2"
           - pieces
    1/2 c  Sunflower sprouts
      3 tb Sunflower seeds; toasted
      1 tb Togarashi *
 
  * Togarashi, the Japanese word for "chilies", is a group
  of condiments always including chiles that bring out the
  clean, simple flavors of Japanese food.
  
  In a 9" X 13" baking dish, whisk the salt with the sugar,
  and then lay the filets over the top, tossing to coat.
  Cover the dish with plastic wrap and refrigerate for 45
  minutes. Remove the fish from the dish and rinse under
  cold water. Transfer to paper towels and pat dry.
  
  Place the fluke on a cutting board, and thinly slice on
  the bias. Arrange the fluke slices on a serving platter
  and sprinkle with the sea salt. In a small bowl, combine
  the yogurt with the lime juice and the 2 tablespoons olive
  oil. Season the sauce with salt and then dollop alongside
  the fish on the platter. Arrange the watermelon alongside
  the fish on the platter and then sprinkle the entire dish
  with the sunflower sprouts and seeds and the togarashi.
  Drizzle the dish with olive oil just before serving.
  
  Saerve 4
  
  John Karangis of Union Square Events
  
  FROM: http://www.saveur.com
  
  MM Format by Dave Drum - 12 September 2015
  
  Uncle Dirty Dave's Archives
 
MMMMM

.... The Devil made me do it; I'm not really like that!
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