Chef Andrea Mattasoglio
![\"\"](\"https:\/\/thekingfishcompany.com\/wp-content\/uploads\/2024\/08\/instagram.png\")
<\/a><\/h5>\nAn elevated take on a classic dish featuring hot and cold cauliflower in 4 consistencies.<\/p>\n
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Ingredients:<\/strong><\/p>\n<\/strong><\/p>\n[\/et_pb_text][et_pb_text ol_position=”outside” _builder_version=”4.18.1″ _module_preset=”default” text_font=”Apoc-Apoc|500|||||||” text_text_color=”#DBEFFF” ol_font=”Apoc-Apoc||||||||” ol_text_color=”#DBEFFF” global_colors_info=”{}”]<\/p>\n
\n- 2 fillets \/ 226 g Yellowtail\u00a0<\/span><\/li>\n
- 1 head of cauliflower\u00a0<\/span><\/li>\n
- 3\u00bd\u00a0 tbsp \/ 50 g butter\u00a0<\/span><\/li>\n
- 2\u00be\u00a0 tbsp \/ 40 g coriander seed<\/span><\/li>\n
- salt to taste<\/span><\/li>\n
- smoked Maldon salt to taste<\/span><\/li>\n
- extra virgin olive oil to taste<\/span><\/li>\n<\/ul>\n
FOR THE CAULIFLOWER TUILE:<\/strong>
<\/span><\/p>\n\n- 2\u00bc\u00a0 tbsp \/ 30 g cauliflower puree\u00a0<\/span><\/li>\n
- 3\u00bd tbsp \/ 30 g flour\u00a0<\/span><\/li>\n
- 2 tbsp \/ 30 g butter<\/span><\/li>\n
- 2 tbsp \/ 30 g albumen\u00a0<\/span><\/li>\n
- 2\u00bc tbsp \/ 15 g icing sugar\u00a0<\/span><\/li>\n
- 3\u00be\u00a0 tbsp \/ 15 g salt<\/span><\/li>\n<\/ul>\n
[\/et_pb_text][\/et_pb_column][et_pb_column type=”1_2″ _builder_version=”4.27.0″ _module_preset=”default” background_color=”#02003A” custom_padding=”5%|5%|0px|5%|false|false” global_colors_info=”{}”][et_pb_text ol_position=”outside” _builder_version=”4.16″ _module_preset=”default” text_font=”Apoc-Apoc|500|||||||” text_text_color=”#DBEFFF” ol_font=”Apoc-Apoc||||||||” ol_text_color=”#DBEFFF” locked=”off” global_colors_info=”{}”]<\/p>\n
Preparation:<\/strong><\/p>\n<\/strong><\/p>\n[\/et_pb_text][et_pb_text ol_position=”outside” _builder_version=”4.27.0″ _module_preset=”default” text_font=”Apoc-Apoc|500|||||||” text_text_color=”#DBEFFF” ol_font=”Apoc-Apoc||||||||” ol_text_color=”#DBEFFF” hover_enabled=”0″ global_colors_info=”{}” sticky_enabled=”0″]<\/p>\n
\n- Portion the Yellowtail, leaving the skin on<\/li>\n
- Use a steamer to cook the cauliflower with aromatic herbs, a pinch of salt and a drizzle of extra virgin olive oil. Keep a part of it raw to garnish the dish.<\/li>\n
- Blend the cooked cauliflower with a drizzle of oil and a pinch of salt. Insert one part into a sphere-shaped mold and leave to freeze in the freezer.<\/li>\n
- Add a part of the cauliflower puree to the flour, melted butter, egg white, icing sugar and salt until smooth. Then put the mixture in a mold and cook in the oven at 300 \u00b0F \/ 150 \u00b0C degrees for 8-10 minutes.<\/li>\n
- Dry the coriander in the microwave by leaving it on full power for 30 seconds and repeating the process 4 times. Then blend it until powdered.<\/li>\n
- Put a drizzle of oil in the pan and, once hot, start cooking the yellowtail skin side up. Brown it on the other side as well and coat it with butter.<\/li>\n
- Serve by placing the yellowtail in the center of the plate, add the chilled cauliflower spheres, crispy tuiles, warm puree, raw cauliflower, coriander powder and smoked Maldon salt directly over the fish and serve.\n
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[\/et_pb_text][\/et_pb_column][\/et_pb_row][\/et_pb_section]<\/p>\n","protected":false},"excerpt":{"rendered":"
Eine gehobene Variante eines klassischen Gerichts mit warmem und kaltem Blumenkohl in 4 Konsistenzen.<\/p>","protected":false},"author":3,"featured_media":8809,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_et_pb_use_builder":"on","_et_pb_old_content":"","_et_gb_content_width":"2880","content-type":"","kfs_story_extras":"","footnotes":""},"categories":[23],"tags":[],"class_list":["post-7575","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-recipes"],"yoast_head":"\n
Pan-Seared Yellowtail - The Kingfish Company<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/thekingfishcompany.com\/de\/rezepte\/in-der-pfanne-gebratener-hollandischer-gelbschwanz\/\" \/>\n<meta property=\"og:locale\" content=\"de_DE\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Pan-Seared Yellowtail - The Kingfish Company\" \/>\n<meta property=\"og:description\" content=\"An elevated take on a classic dish featuring hot and cold cauliflower in 4 consistencies.\" \/>\n<meta property=\"og:url\" content=\"https:\/\/thekingfishcompany.com\/de\/rezepte\/in-der-pfanne-gebratener-hollandischer-gelbschwanz\/\" \/>\n<meta property=\"og:site_name\" content=\"The Kingfish Company\" \/>\n<meta property=\"article:published_time\" content=\"2023-01-12T07:57:13+00:00\" \/>\n<meta property=\"article:modified_time\" content=\"2024-08-05T07:41:26+00:00\" \/>\n<meta property=\"og:image\" content=\"https:\/\/thekingfishcompany.com\/wp-content\/uploads\/2023\/01\/thumbnail3.jpg\" \/>\n\t<meta property=\"og:image:width\" content=\"1000\" \/>\n\t<meta property=\"og:image:height\" content=\"1778\" \/>\n\t<meta property=\"og:image:type\" content=\"image\/jpeg\" \/>\n<meta name=\"author\" content=\"The Kingfish Company\" \/>\n<meta name=\"twitter:card\" content=\"summary_large_image\" \/>\n<meta name=\"twitter:label1\" content=\"Verfasst von\" \/>\n\t<meta name=\"twitter:data1\" content=\"The Kingfish Company\" \/>\n\t<meta name=\"twitter:label2\" content=\"Gesch\u00e4tzte Lesezeit\" \/>\n\t<meta name=\"twitter:data2\" content=\"2\u00a0Minuten\" \/>\n<script type=\"application\/ld+json\" class=\"yoast-schema-graph\">{\"@context\":\"https:\/\/schema.org\",\"@graph\":[{\"@type\":\"WebPage\",\"@id\":\"https:\/\/thekingfishcompany.com\/recipes\/pan-seared-dutch-yellowtail\/\",\"url\":\"https:\/\/thekingfishcompany.com\/recipes\/pan-seared-dutch-yellowtail\/\",\"name\":\"Pan-Seared Yellowtail - 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<\/strong><\/p>\n [\/et_pb_text][et_pb_text ol_position=”outside” _builder_version=”4.18.1″ _module_preset=”default” text_font=”Apoc-Apoc|500|||||||” text_text_color=”#DBEFFF” ol_font=”Apoc-Apoc||||||||” ol_text_color=”#DBEFFF” global_colors_info=”{}”]<\/p>\n FOR THE CAULIFLOWER TUILE:<\/strong> [\/et_pb_text][\/et_pb_column][et_pb_column type=”1_2″ _builder_version=”4.27.0″ _module_preset=”default” background_color=”#02003A” custom_padding=”5%|5%|0px|5%|false|false” global_colors_info=”{}”][et_pb_text ol_position=”outside” _builder_version=”4.16″ _module_preset=”default” text_font=”Apoc-Apoc|500|||||||” text_text_color=”#DBEFFF” ol_font=”Apoc-Apoc||||||||” ol_text_color=”#DBEFFF” locked=”off” global_colors_info=”{}”]<\/p>\n Preparation:<\/strong><\/p>\n <\/strong><\/p>\n [\/et_pb_text][et_pb_text ol_position=”outside” _builder_version=”4.27.0″ _module_preset=”default” text_font=”Apoc-Apoc|500|||||||” text_text_color=”#DBEFFF” ol_font=”Apoc-Apoc||||||||” ol_text_color=”#DBEFFF” hover_enabled=”0″ global_colors_info=”{}” sticky_enabled=”0″]<\/p>\n <\/p>\n<\/li>\n<\/ul>\n [\/et_pb_text][\/et_pb_column][\/et_pb_row][\/et_pb_section]<\/p>\n","protected":false},"excerpt":{"rendered":" Eine gehobene Variante eines klassischen Gerichts mit warmem und kaltem Blumenkohl in 4 Konsistenzen.<\/p>","protected":false},"author":3,"featured_media":8809,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_et_pb_use_builder":"on","_et_pb_old_content":"","_et_gb_content_width":"2880","content-type":"","kfs_story_extras":"","footnotes":""},"categories":[23],"tags":[],"class_list":["post-7575","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-recipes"],"yoast_head":"\n\n
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