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Rising Stars Revue - Washington on StarChefs Rising Stars Revue - Washington on StarChefs
Gala Tasting Menu

Flounder 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.

To serve:
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.

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