Whole Yellowtail, rolled in Kombu with Watermelon and Lime Terrence van Lenten Ingredients 1 Kingfish Yellowtail very small size. 1 Watermelon 50 gr dried kombu skins 50 gr coriander 2 limes 100 gr butter 30 gr sunflower oil 20 ml Tomasu Soy sauce 100 ml white wine...
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...
Smoked Yellowtail Bottom Loin with Dashi Gelee, Fennel Confit, and Blood Orange Chef Nicolas Sintes From Chef: “For this recipe, I’ve chosen the bottom loin and smoked it. Delicate and firm with a buttery texture, the bottom-loin yellowtail belly is rich and...
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 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 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...
