Chef Eric Miller, Executive Chef of
Silver Lining Diner in Southampton
Chef Miller’s Guest-Worthy Recipe:
Montauk Harbor fluke with capers, lemon, and chervil
“I love the fluke because it’s an indigenous species out east. It’s a great dish to serve for guests any season because it’s available year-round with a buttery texture and light, oceanic flavor. Nothing could be more sea to table than this.”
For the Fluke
12 oz fluke filet, deboned and skin removed
1 oz Sicilian capers
1 oz fresh lemon juice
1 oz sweet butter
1 oz fresh chervil
Pinch of sea salt
For the brine
1/2 c buttermilk
1/4 tsp sea salt
1/4 tsp fresh crushed black pepper
1/8 tsp Old Bay seasoning
For the dredge
1 c All Purpose flour
1 oz extra virgin olive oil
1 oz butter (4 Tbsp)
Soak fish filets in brine for 15 minutes, remove and shake off excess.
Dredge the fish so that it is lightly covered in the flour.
In a large sauté pan, heat the olive oil and butter until bubbly and slightly smoking.
Gently lay the fish away from yourself top side down and cook three to four minutes. Flip and cook another two minutes.
Remove the fish and move to a plate. Wipe the pan clean of excess oil. In the same pan, heat one ounce of butter on medium heat until the solids turn a nutty brown color. Turn the heat to low and add the capers, lemon juice, and chervil, and swirl together.
Spoon the sauce over the plated fish. Serve with rice or grain of your choice.