Crudo de lenguado

Ingredients:

• 2 oz of cured fluke slices 

• Fresh basil leaves 

• 0.8 oz of green beans and yellow wax beans (rounds 1/4 inch thick) 

• 0.2 oz of toasted Marcona almonds (roughly chopped) 

• 1 tbsp lemon juice 

• 1 tbsp calabrian chili oil
• 1 tbsp of olea olive oil 


‍

Curing: 


• 1 kg salt 

• 1⁄2 kg sugar 

• 3 tbsp fennel seeds 

• Basil leaves roughly chopped. 


Procedure for the curing of the fluke: 


• Marinate fillets for 10 minutes. 

• Rinse in cold water and pat dry with paper towels, wrap in plastic film until use.

Final presentation:

• Slice and plate the fish before service. Wrap in plastic film

• Put on the plate in this order. beans, almonds, lemon juice, olive oil, chili oil, basil and salt.
• Serve.