The team at EMP Summer House has successfully kicked off the start of their pop-up season in East Hampton, bringing forth a more casual menu than its Eleven Madison Park sibling in a relaxed atmosphere.
One of the dishes served at EMP Summer House is an herbal fluke ceviche that’s spiked with kombu, bonito flakes, jalapeño peppers, cilantro and basil, and served under delicately thin slices of Persian cucumber rounds.
Here’s how to make it at home.
Fluke Ceviche with Cucumber and Smoked Almond
Recipe Courtesy of Executive Chef Daniel Humm, EMP Summer HouseServes 8
Cured Fluke:
2 cups granulated sugar
2 cups kosher salt
One 1- to 1 ½-pound fluke filet
Combine the sugar and salt and mix well. Bury the filet in the sugar and salt mixture and refrigerate for 1 hour. Remove the fluke filet from the cure and rinse thoroughly with cold water and pat dry. Keep refrigerated until ready to serve.
Ceviche Sauce:
1 cup water
1 sheet kombu (about 4 inches square)
1/4 cup bonito flakes, lightly packed
1 cup lime juice
1 cup cucumber juice
2 garlic cloves
1/4 jalapeño pepper, seeds removed
1/4 cup cilantro leaves
1/4 cup basil leaves
1/4 cup parsley leaves
Kosher salt, to taste
Xanthan gum, as needed
Combine the kombu and water in a pot and bring to a very gentle simmer. Remove from the heat, add the bonito flakes, cover and let steep for 30 minutes. Strain and combine with the remaining ingredients (except the xanthan gum) and blend on high speed until combined. Strain the sauce through a fine-mesh strainer and return to a clean blender. With the blender running on low speed, slowly add some xanthan gum until the sauce barely clings to the back of a spoon. Strain again and keep refrigerated.
Marinated Cucumber Pieces:
1/4 cup lemon juice
3/4 cup olive oil
1 tablespoon kosher salt
1 Persian cucumber
Combine the lemon juice, olive oil, and salt and whisk to combine. Cut the cucumber lengthwise into quarters and then cut into organically shaped, 3/8 inch pieces. Marinate the cucumber pieces in the lemon vinaigrette. Reserve.
To Serve:
2 Persian cucumbers, thinly sliced on a mandolin and submerged in water
Kosher salt
Smoked almonds, for grating
Fresh horseradish, for grating
Espelette, to taste
Fleur de sel, to tate
Extra-virgin olive oil, to taste
Cilantro leaves, for garnishing
Basil leaves, for garnishing
Parsley leaves, for garnishing
Dill leaves, for garnishing
Thinly slice the fluke crosswise. Arrange about 7 slices of fluke on each plate. Drain the cucumber pieces and arrange about 10 pieces on each plate among the fluke slices. Spoon some of the ceviche sauce over the slices of fluke. Drain the cucumber rounds and season with kosher salt. Arrange the cucumber rounds over the cucumber pieces and fluke slices to cover. Grate some almonds and horseradish over the cucumber rounds. Season with some espelette, fleur de sel and olive oil. Garnish with the cilantro, basil, parsley and dill leaves.
