Ingredients 1 top loin 1 wood sheet 80 g / 240 ml whisky 300 g / ~3 cups salsifis 6 pc of brussel sprout 200 g / ¾ cup heavy cream 50 g / 3 ½ tbsp butter 40 g / 40 ml vinegar 20 g / 1 ⅔ tbsp of sugar Preparation: For the fish: Slice the fish, keeping the top filet....
Product info Where to buy Smoked Dutch Yellowtail Bottom Loin with Dashi Gelee, Fennel Confit, and Blood Orange Chef Nicolas SintesFrom Chef: “For this recipe, I’ve chosen the bottom loin and smoked it. Delicate and firm with a buttery texture, the bottom-loin...
Chef Piers DawsonFrom Chef: “This is a dish inspired by the flavours and ingredients that surround me in Soller, but the star of the show is the yellowtail. The fish is a joy to work with and can be used in so many ways.” Serves 1 – 2 Ingredients For the...
Product info Where to buy Miso and Honey-glazed Dutch Yellowtail Chef Chris Baber A simple and delicious way to serve our fish. The miso and honey lend the most fabulous sweet, tangy, umami flavor and a sticky glaze to the yellowtail. Serves 2 Ingredients 2 x...
Product info Where to buy Pan-fried Dutch Yellowtail with Harissa Chickpeas Chef Chris Baber The spicy smokiness of harissa pairs perfectly with the richness of our buttery, fried, pink-and-white fish. Serves 2 Ingredients 2 x Dutch Yellowtail fillets 1 small...
Chef Antonio Colasanto We bet you’ve never tried our fish quite like this before — crispy Dutch Yellowtail paired with a velvety sauce crafted from its own trimmings, succulent clams, fragrant parsley oil, and a sprinkle of zesty bitter orange powder. ...
