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Long Island Fluke

March 9, 2011

That's Kyung's hand adding the final garnish to this beautiful presentation!

You can’t get more local for Michael’s New York than this gorgeous Long Island fluke.  It’s flaky and white and tastes so incredibly fresh—and just wait until you hear about how we prepare it! Executive chef Kyung Up Lim and his team delicately dredge the fillet in seasoned flour and pan-fry it perfectly to yield a crunchy, golden exterior and the most tender, moist meat within. A divine Meyer lemon-caper sauce that could become a staple here, it’s that good, surrounds the fish, which rests atop chunks of local pumpkin and gorgeous farmers’ market rainbow chard. You’ll love the way the fish and vegetables taste when you dip them in the sauce. To add some fresh, lively contrasts, we garnish the plate with ice radishes for crunch, along with micro greens and chives.

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