Chicago celebrity chef Rick Tramonto Appears at Brown Hotel - WDRB 41 Louisville News

Chicago celebrity chef Rick Tramonto Appears at Brown Hotel

Chicago celebrity chef Rick Tramonto is coming to Louisville to kick off a series of dinners that will take him around the country!

He joins chef Laurent Géroli at the English Grill to bring a bit of Windy City cuisine to Louisville's historic Brown Hotel.

The event is Thursday, January 15 at 6:30 p.m.

Tickets are $115.

You can make a reservation by calling 502-736-2998.

Fluke with Cucumber, Lime Salt, and Green Grapes

Serves 4

Ingredients:

1 pound fluke, halibut or similar white fish, boned and bloodline removed, if necessary

1 cup green seedless grapes, haled

½ cup extra virgin olive oil

1 seedless cucumber, diced

2 limes, juiced

1 tbsp chopped fresh cilantro

1 tbsp chopped fresh basil

1 tbsp

Diagonally sliced scallion, green parts only

1 tsp crushed red pepper flakes

Pinch of Lime Salt (see recipe)

Cracked black pepper

Ingredients - Lime Salt

Serves 4 - makes ½ cup

¼ cup coarsely grated lime zest

¼ cup Maldon salt (natural sea salt)

Instructions:

1. Slice the fluke paper-thin or as thin as possible and lay the slices on a platter so they overlap slightly.

2. In a bowl, mix together the grapes, olive oil, cucumber, lime juice, cilantro, basil, scallion, and red pepper. Season to taste with Lime Salt and black pepper.

3. Spoon the marinade over the fluke and set aside at room temperature for about 10 minutes. (Do not leave the fish for longer or the acid in the marinade will start to "cook" the fish.)

4. Season with a little more Lime Salt and serve.

For Lime Salt:

1. In a spice or coffee grinder, grind the lime zest and salt until the oils are released from the lime and the salt is slightly lime colored. Keep, covered, for up to 2 days.

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