Citrus Cured Fluke, Bergamot, Tapioca, Fennel, and Blood Orange
Photos by Vicky Wasik
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Citrus Cured Fluke, Bergamot, Tapioca, Fennel, and Blood Orange
Chef Gavin Kaysen of Café Boulud – New York, NY
Adapted by
May 2010
Yield: 6 Servings


Citrus-Cured Fluke:
1 cup sugar
1 cup salt
Zest and juice of 3 lemons
Zest and juice of 3 limes
Zest and juice of 2 oranges
1 fluke fillet

Earl Grey Tapioca: 
1½ pints earl grey tea, freshly brewed
1½ cups tapioca

Orange Purée:
5 oranges
1 pint sugar, plus more
2 tablespoons butter
Citric acid

To Assemble and Serve:
Jalapeño, julienne
Fennel, julienne
Citrus suprêmes
Sea beans
Celery leaves
Bergamot rind
Pickled onion

For the Citrus-Cured Fluke:
Combine all of the ingredients except for the fluke. Pack the fluke in the cure mix and allow to cure for 30 minutes. Remove the fluke from the cure mix, rinse it, and pat it dry. Discard the cure mix.

For the Earl Grey Tapioca:
Strain the freshly-brewed tea and discard the leaves. Add the tea and tapioca to a saucepan over medium heat. Cook until the tapioca is tender, then remove from the heat. Store the tapioca in the tea.

For the Orange Purée:
Peel the oranges and remove all pith from the peel. Blanch the peels 4 times in clean water each time. Blanch them again in fresh water, this time adding the sugar. Cook until the orange peel is very tender, then strain. Blend the orange peels in the blender while hot. Add butter and water until you reach the desire consistency. Season with the citric acid, salt, and sugar. Pass through a fine chinois and reserve.

To Assemble and Serve:
Thinly slice the cured fluke and lay on cold serving plates in a circular shape. Garnish with the jalapeño, fennel, suprêmes, sea beans, celery leaves, bergamot rind, pickled onion, tapioca, and orange purée.