Whisky-infused, Rolled Yellowtail with Pickled Salsifis

Whisky-infused, Rolled Yellowtail with Pickled Salsifis Chef  Nicolas Sintes From Chef: “For this recipe, I’m using the top loin, rolling it in a whisky-infused wood leaf. A very natural dish to end winter with woody and intense flavors. The slightly pickled salsifis...

Olive Oil-poached Yellowtail

Olive Oil-poached Yellowtail 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 –...

Miso and Honey-glazed Yellowtail

Miso and Honey-glazed 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 Yellowtail fillets  Marinade 2...

Pan-fried Yellowtail with Harissa Chickpeas

Pan-fried 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 Yellowtail fillets  1 small onion, finely chopped 2 x garlic...

Panko-fried Yellowtail With Fish Velouté Sauce

Panko-fried Yellowtail With Fish Velouté Sauce Chef Antonio Colasanto We bet you’ve never tried our fish quite like this before — crispy Yellowtail paired with a velvety sauce crafted from its own trimmings, succulent clams, fragrant parsley oil, and a sprinkle of...