Elegant Olive Flounder Carpaccio with Fresh Jeju Mandarin Oranges
A Refreshing Olive Flounder Salad Paired with Seasonal Jeju Mandarins
Experience the taste of Jeju with this exquisite Olive Flounder Carpaccio, beautifully complemented by sweet and tangy Jeju mandarins! This dish is at its best when mandarins are perfectly in season, offering a vibrant citrusy note. It’s an ideal appetizer that pairs wonderfully with wine, offering a sophisticated alternative to traditional spicy dipping sauces. Elevate your palate with this luxurious, restaurant-quality dish right at home!
Ingredients- Olive Flounder, 20 slices (approx. 1/2 fish, about 1.5kg)
- Fresh Jeju Mandarin Oranges, 5
- White Wine Vinegar, 2 Tbsp (20g)
- Olive Oil, 2 Tbsp (20g)
- Salt, 1 pinch
- Black Pepper, 1 pinch
- Red Pepper Flakes, 1 pinch
- Fresh Chervil (herb), 1 handful
Cooking Instructions
Step 1
We’ve prepared approximately 1.5kg of fresh olive flounder, sliced thinly for carpaccio, sourced from the fish market. Using flounder intended for sashimi will ensure the best texture and flavor.
Step 2
Coincidentally, there was a special event happening at the time, featuring domestic seafood at great prices! Taking advantage of such opportunities often means getting the freshest ingredients.
Step 3
A plate of domestic olive flounder was specially prepared. Freshness is paramount, so selecting the freshest fish possible is key for this dish.
Step 4
Gently pat the flounder slices dry with paper towels to remove excess moisture. This step is crucial for maintaining the fish’s clean flavor and preventing it from becoming watery.
Step 5
Measure out 2 tablespoons (approximately 20g) of high-quality olive oil. Extra virgin olive oil will enhance the overall flavor profile.
Step 6
Prepare 2 tablespoons (approximately 20g) of white wine vinegar for a touch of acidity. Drizzle the olive oil and vinegar evenly over the flounder slices in a 1:1 ratio.
Step 7
Season the flounder with a pinch of salt, a pinch of black pepper, and a pinch of red pepper flakes for a subtle kick. Sprinkle these lightly over the fish.
Step 8
Rinse the fresh chervil under running water until clean. Peel the Jeju mandarins and prepare them for use.
Step 9
Lightly season the peeled mandarin segments with 1 teaspoon of olive oil, a pinch of salt, and a pinch of pepper. This enhances the natural sweetness and tanginess of the mandarins.
Step 10
Add 5g of olive oil and 5g of white wine vinegar to the mandarins and toss gently to marinate. This step harmonizes the flavors of the mandarin segments.
Step 11
Arrange the prepared flounder slices attractively on a serving plate. Gently place the marinated mandarin segments on top of the flounder. The visual appeal is quite striking.
Step 12
Finally, tear the fresh chervil leaves by hand and scatter them over the dish. Add a final sprinkle of red pepper flakes, if desired, for a touch of color and heat. Your delicious Olive Flounder Carpaccio is complete! So easy, right? Try this for a special occasion, a delightful dessert, or a perfect wine pairing!
