Fluke and Daikon
For this unusual soup-appetizer, Japanese radish -- daikon -- is wrapped with thin scallops of fluke – flounder -- then warmed. A broth of julienned vegetables is poured over the daikon and fluke to finish. The taste is clean and distinctly Asian.
- Daikon (Japanese radish) - 1
- Salt - 1/2 teaspoon
- Fluke (flounder) Fillet - 4 ounces
- Leek - 4 tablespoons, julienned
- Pea Pods - 4 julienned
- Curly Parsley - 8 sprigs
- Potato - 4 tablespoons, julienned
- Raspberry Vinegar - 12 drops
- Soy sauce to taste
- Vegetable Stock - 1-1/2 cups
- Radish Sprouts - 4 tablespoons
- Shichimate (Japanese 7-spice powder) - 1 dash
Preheat the oven to 300 F. Peel the daikon and cut into a 6-inch piece. With a peeler, shave one 2-by-6-inch section per person. In a bowl, salt the daikon and let sit about 15 minutes, until pliable. Skin the fluke and cut 4 thin slices. Lightly pound into scallopini. In a pan, combine the leek, pea pods, parsley, potato, raspberry vinegar, and soy sauce. Add the vegetable stock and simmer. Drain the daikon and wrap around the fluke, forming a rosette shape. Top each fish rosette with radish sprouts and place in individual ovenproof bowls. Warm in the oven for 3 to 4 minutes. Add the shichimate to the simmering vegetables and bring them to a boil. Remove the fluke from the oven.
To serve: Pour hot broth over the fluke and garnish with the vegetables.