flounder with half the salt, soften the Kombu sheet in cold water for
several minutes and pat dry, lay the Kombu over the flounder filet and
press down gently, cover with plastic wrap and refrigerate for 1 hour.
Remove and discard Kombu, sprinkle filet with vinegar
the Wakame with 2 cups of cold water, let stand 30 minutes and drain.
Thinly slice cucumber on a mandoline and toss with remaining salt, let
stand 10 minutes then squeeze out excess water.
all ingredients for the sauce and mix well making sure there are no
serve, place small equal piles of cucumber and Wakame in 4 small shallow
bowls, spoon sauce into each dish then lean 2 thin slices of flounder
against the cucumber and Wakame. Sprinkle with chopped chives and serve.
A Puligny-Montrachet from Domaine Leflaive or Etienne Sauzet