Core recipes
Whisky-infused, Rolled Dutch Yellowtail with Pickled Salsifis
A very natural dish to end winter with woody and intense flavors. The slightly pickled salsifis add a touch of acidity.
Smoked Dutch Yellowtail Bottom Loin with Dashi Gelee, Fennel Confit, and Blood Orange
Delicate and firm with a buttery texture, the bottom-loin yellowtail belly is rich and fatty. To balance the taste and texture of the fish, the acidity of blood oranges and the freshness of fennel create a light appetizer.
Olive Oil-poached Dutch Yellowtail
We suggest you give this dish a try and see: olive water-brined Dutch Yellowtail, poached in coal-smoked local olive oil, whipped avocado, dressed radish, garlic flowers, and garden greens.
Miso and Honey-glazed Dutch Yellowtail
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.
Pan-fried Dutch Yellowtail with Harissa Chickpeas
The spicy smokiness of harissa pairs perfectly with the richness of our buttery, fried, pink-and-white fish.
Panko-fried Dutch Yellowtail With Fish Velouté Sauce
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.