Fluke Crudo from Coppa’s Brian Rae

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Nothing says summer like fresh seafood, marinated to perfection. Add this recipe for fluke crudo from Coppa‘s Brian Rae to your seasonal arsenal and you’ll be armed with an easy, flavorful dish that’ll be the star of any warm-weather table. With fancy-feeling ingredients like agrumato (orange-infused olive oil), espelette powder, sea beans and microgreens, it’ll dazzle your friends and family without a whole lot of fuss.


Servings: 4


for the pickled peaches
  • 2 peaches, small diced
  • 1 cup white balsamic vinegar
  • 2 tablespoon tarragon
  • 2 tablespoon honey
for the crudo
  • 8 ounces fluke
  • 1 ounce orange agrumato
  • 1/4 teaspoon sea salt
  • 1/8 teaspoon espelette
  • 3 Tablespoon diced pickled peaches
  • 1 Tablespoon toasted chopped almonds
  • 8-10 spears sea beans
  • 1/4 cup bull's blood micro greens


for the pickled peaches
  1. Heat white balsamic, tarragon and honey to a simmer in a small saucepan. Steep 20 minutes, then remove from heat and let cool.
  2. Add diced peaches to a glass jar. Pour cooled pickling liquid over peaches and close the jar with a lid.
  3. Refrigerate for at least 2 hours.
for the crudo
  1. Begin with 8 ounces oz local fluke, thinly sliced into 4 portions of 2 ounces each.
  2. Place the portions into a small dish.
  3. In a small bowl, whisk together sea salt, orange agrumato and espelette pepper powder.
  4. Pour the mixture over the fluke slices.
  5. Cover the dish and let sit in the fridge for 30 minutes.
to assemble
  1. When ready to serve, plate each 2 ounce portion of marinated fluke, beginning with a garnish of toasted almonds, then sea beans, pickled peaches and microgreens on top.

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