Dutch Yellowtail Tataki
This creative spin on a classic tataki will have you feeling like a pro at home.
Dutch Yellowtail Tataki

Chef Andrea Mattasoglio

This creative spin on a classic tataki will have you feeling like a pro at home.


Ingredients for 4 people:

  • 1 fillet / 120 g Dutch Yellowtail cut into 1 oz /30 g portions

  • 1 celeriac 1

  • 2 beets

  • 2 tbsp / 30 ml soy sauce

  • 2 ½ tbsp / 40 ml extra virgin olive oil

  • 1 ginger root

  • 1 orange

  • 2 finger limes 2

  • 1 onion

  • 1 cup / 20g seasonal mixed salad

  • salt to taste

  • sugar to taste

For the green oil:

  • ½ cup / 40g leek (only the green part)
  • 1 ½ tbsp / 5g parsley stalks
  • 1 cup / 250ml seed oil
  • salt to taste


  • Portion the Dutch Yellowtail.

  • Marinate the portions in extra virgin olive oil, orange juice and fresh ginger for at least an hour. Then cut them into regular slices ¼ in / ½-cm thick.

  • Finely chop the onion and spread it out on a baking tray. Cook at 250 °F / 130 °C for about 2 hours and 30 minutes. Then blend the onion until it is reduced to a powder

  • Boil your beets in water for an hour to make a broth.

  • Blanch the green part of the leek and the parsley stems in boiling salted water. Dry them completely with a cloth, then cover them with seed oil and blend everything. Wait an hour, then pass the oil through a strainer with a paper filter to separate the oil from the solid residues. Let the oil filter through and wait patiently for the process to complete.

  • Finely cut the celeriac with a circular vegetable slicer, roll it up and sear it in a pan with extra virgin olive oil, a broth obtained from an infusion of beets boiled in water for an hour, the soy sauce, a pinch of salt and sugar. Leave to reduce and caramelize.

  • Burn the Yellowtail with a torch until it reaches the cooking level of a traditional tataki. Compose the dish and add some fresh finger lime and a mixed seasonal salad.