Beet Cured Fluke with Pickled Shallots and Herbed Yogurt
Ingredients
- 1 pita round, cut into 8 wedges
- 3 tablespoons extra-virgin olive oil, divided
- Salt and freshly ground pepper
- ¼ cup kosher salt
- ¼ cup light brown sugar
- ½ cup grated raw beet
- 1 skinless fluke fillet (aka flounder), about 8 ounces
- ¼ cup plain rice vinegar
- ¼ cup granulated sugar
- 1 large shallot, sliced into ⅛-inch rings
- ½ cup plain low-fat yogurt
- 1 tablespoon lemon zest
- 1 tablespoon chopped chives
- 3 tablespoons chopped tarragon, divided
- 3 tablespoons chopped flat-leaf parsley, divided
- 3 tablespoons chopped chervil, divided
Instructions
Beet-Cured Fluke with Pickled Shallots and Herbed Yogurt serves 4 original recipe by Tasting Table.
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