Behind the Dish: Fluke Sashimi

July 18, 2016

Intro’s new menu provides a delicious glimpse into Chef Stephen Gillanders’ most recent visit to South Korea. Each dish has a backstory, presenting unique takes on the flavors of Seoul. Fluke Sashimi, with soy rice wine broth, shiso oil, pickled Asian pear and toasted pine nuts, is inspired by a blowfish meal the chef had during the trip with his wife. He observed how the fish was broken down from fin to fin, with the premier cuts used first for sashimi. No part of the fish was wasted, as the tail and collar were fried and served while the bones were used to add flavor to a broth. Chef Stephen has taken this idea and applied it here, in Lincoln Park, to fluke. While some might be surprised to see toasted pine nuts garnishing a Korean dish, Chef Stephen explains that pine nuts are a very popular garnish there, and can be found in a variety of dishes including desserts. This dish is perfect to start your evening, light, bright and full of flavor. Enjoy it a la carte or as part of our $68 per person, not including tax and gratuity. Wine pairings are only $29 extra for the full menu. To make your reservation, click here!