Carpaccio with Black Truffle Vinaigrette
Chef Koji Terano of Sushi-Ko — Washington, D.C.
Adapted by StarChefs
Yield: 4 servings
- 5 ounce Flounder filet, sprinkled lightly with sea salt
- 2 cups mesclun, cleaned
- 1 carrot, peeled
- 1 ounce black truffle, julienned
- 3 Tablespoons white soy sauce
- 2 Tablespoons white balsamic vinegar
- ½ cup grapeseed oil
- Lemon slices
Prepare the carrot:
If you have a spiral cutter, use it on the carrot. If not, grate
or finely julienne the carrot to create “noodles.” In
a deep fryer or large pot, heat oil to 375 degrees. Carefully deep
fry carrot “noodles” until crisp and golden brown. Remove
“noodles” from oil with slotted spoon and place on paper
towels to absorb excess oil. Salt lightly and set aside.
Prepare the truffle oil:
In a blender, combine the black truffle and the grapeseed oil. Blend
for 5 seconds. Pour mixture into a squeeze bottle. Add soy sauce
and balsamic vinegar. Shake well. Refrigerate overnight.
Hold the knife at a slight angle and thinly slice the flounder filet.
Mound ½ cup of mesclun in the center of a plate. Arrange
5 slices of flounder in a circle around the mesclun. Coat the flounder
with the truffle oil and drizzle a little over the mesclun. Top
the mesclun with the fried carrot noodles. Top with a thin slice
of lemon. Serve.