Fluke Crudo

Brined Chia Seeds, Lime-Fish Sauce Vinaigrette, Grapefruit, and Puffed Quinoa

Chef Christa Chase of Tartine Manufactory | San Francisco
Yield: 1 serving

---

Adapted by StarChefs | june 2019

INGREDIENTS:

Brined Chia Seeds:
Yield: 3 cups
1 bunch parsley
1 bunch cilantro
1 cup spinach
½ serrano chile, seeds removed
1 teaspoon sea salt
1 cup black chia seeds

Lime-Fish Sauce Vinaigrette:
Yield: 2¾ cups
1 cup lime juice
¼ cup fish sauce
1½ cups olive oil

To Assemble and Serve:
3 ounces fluke, thinly sliced
2 ounces grapefruit segments
½ ounce puffed quinoa
Fresh Origins edible flowers
Maldon salt

METHOD:

For the Brined Chia Seeds:
To a Vitamix blender, add herbs, spinach, chile, and ½ cup water; purée. Strain through a chinois, and season liquid with salt; discard solids. Transfer to a bowl, stir in chia seeds, making sure there are no clumps, cover, and refrigerate overnight or at least 12 hours.

For the Lime-Fish Sauce Vinaigrette:
In a bowl, whisk to combine all ingredients. 

To Assemble and Serve:
On a chilled serving plate, evenly arrange fluke. Spoon 1½ ounces Brined Chia Seeds in small mounds on and around fluke. Drizzle ½ ounce Lime-Fish Sauce Vinaigrette over fluke. Scatter grapefruit, quinoa, and flowers. Finish with Maldon.

---