{"id":7773,"date":"2023-09-26T09:21:51","date_gmt":"2023-09-26T07:21:51","guid":{"rendered":"https:\/\/dutch-yellowtail.com\/?p=7773"},"modified":"2024-08-05T09:30:56","modified_gmt":"2024-08-05T07:30:56","slug":"rabo-amarillo-holandes-frito-con-panko-y-salsa-veloute-de-pescado","status":"publish","type":"post","link":"https:\/\/thekingfishcompany.com\/es\/recetas\/rabo-amarillo-holandes-frito-con-panko-y-salsa-veloute-de-pescado\/","title":{"rendered":"Rabil frito con panko y salsa velout\u00e9 de pescado"},"content":{"rendered":"

[et_pb_section fb_built=”1″ _builder_version=”4.18.1″ _module_preset=”default” background_color=”RGBA(0,0,0,0)” width=”100%” max_width=”2560px” module_alignment=”center” custom_margin=”||||false|false” custom_padding=”4px||0px||false|false” da_disable_devices=”off|off|off” global_colors_info=”{}” da_is_popup=”off” da_exit_intent=”off” da_has_close=”on” da_alt_close=”off” da_dark_close=”off” da_not_modal=”on” da_is_singular=”off” da_with_loader=”off” da_has_shadow=”on”][et_pb_row column_structure=”1_2,1_2″ use_custom_gutter=”on” gutter_width=”1″ make_equal=”on” admin_label=”Row” _builder_version=”4.24.3″ _module_preset=”default” background_color=”RGBA(0,0,0,0)” width=”100%” max_width=”2560px” custom_margin=”-133px||-101px||false|false” custom_padding=”0px||46px||false|false” border_radii=”on|10px|10px|10px|10px” locked=”off” global_colors_info=”{}”][et_pb_column type=”1_2″ _builder_version=”4.24.3″ _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=”4.27.0″ _module_preset=”default” text_font=”Apoc-Apoc|500|||||||” text_text_color=”#DBEFFF” ol_font=”Apoc-Apoc||||||||” ol_text_color=”#DBEFFF” header_4_font=”Apoc-Apoc||||||||” header_4_text_color=”#DBEFFF” header_4_line_height=”1.3em” header_5_font=”Apoc-Apoc|100|||||||” header_5_text_color=”#DBEFFF” header_5_line_height=”1.7em” header_6_font=”Apoc-Apoc|100|||||||” header_6_text_color=”#DBEFFF” hover_enabled=”0″ custom_css_main_element=”font-weight: 400″ global_colors_info=”{}” sticky_enabled=”0″]<\/p>\n

Panko-fried Yellowtail With Fish Velout\u00e9 Sauce<\/h4>\n

Chef Antonio Colasanto<\/span>
\"\"<\/a><\/h5>\n

We bet you\u2019ve never tried our fish quite like this before \u2014 crispy Yellowtail paired with a velvety sauce crafted from its own trimmings, succulent clams, fragrant parsley oil, and a sprinkle of zesty bitter orange powder.<\/p>\n

 <\/p>\n

[\/et_pb_text][et_pb_text ol_position=”outside” _builder_version=”4.24.3″ _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

Ingredients <\/strong><\/p>\n

<\/strong><\/p>\n

[\/et_pb_text][et_pb_text ol_position=”outside” _builder_version=”4.21.0″ _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 Fish<\/strong><\/p>\n

    \n
  • whole Yellowtail +\/- 2kg<\/li>\n
  • 1 \u00bc cups \/ 200 g flour 00<\/li>\n
  • \u00be to 1 cup \/ 200 ml cold sparkling water<\/li>\n
  • salt<\/li>\n
  • 1 \u00be cups \/ 200 g panko<\/li>\n
  • 2 cups \/ 500 ml vegetable seed oil (for frying)<\/li>\n<\/ul>\n

    For the velout\u00e9 sauce:<\/strong><\/p>\n

      \n
    • yellowtail trimmings and spine<\/li>\n
    • extra virgin olive oil (EVOO)<\/li>\n
    • 1 garlic clove<\/li>\n
    • \u2154 cup \/ 100 g carrot<\/li>\n
    • 2 \u00be tbsp \/ 10 g Parsley<\/li>\n
    • 2 \u00be tbsp \/ 40 ml white wine<\/li>\n
    • 1 cup \/ 200 g ice cubes<\/li>\n
    • \u00be to 1 cup \/ 200 ml water<\/li>\n
    • 3 \u00bd tbsp \/ 50 ml cream<\/li>\n
    • \u00be lbs \/ 300 g clams<\/li>\n
    • salt and pepper<\/li>\n<\/ul>\n

      For the parsley oil:<\/strong><\/p>\n

        \n
      • 2 cups \/ 50 g parsley leaves<\/li>\n
      • \u00be cups \/ 150 ml vegetable seed oil<\/li>\n
      • salt<\/li>\n<\/ul>\n

        Other:<\/strong><\/p>\n

          \n
        • 1 tsp \/ 5 g bitter orange powder<\/li>\n<\/ul>\n

           <\/p>\n

          [\/et_pb_text][\/et_pb_column][et_pb_column type=”1_2″ _builder_version=”4.24.3″ _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=”4.21.0″ _module_preset=”default” text_font=”Apoc-Apoc|500|||||||” text_text_color=”#DBEFFF” ol_font=”Apoc-Apoc||||||||” ol_text_color=”#DBEFFF” custom_css_main_element=”font-weight: 400″ global_colors_info=”{}”]<\/p>\n

            \n
          • Start by filleting your whole Yellowtail, putting aside the top loin, and\u2014separately\u2014the bones. The bottom loin, the head, and the collar can be used in other recipes.<\/span>\n

             <\/p>\n<\/li>\n

          • Put some oil in a casserole, add the garlic, and make a sofrito with onion, carrot, and parsley. Add the fish bones. When the bones are nicely browned, deglaze with the white wine, and once all the alcohol has evaporated, add the ice cubes and the water. Simmer for 10-15 minutes. Add your clams, and once they\u2019ve opened, separate and de-shell them. Add cream to your base and simmer for another 10-15 minutes. Filter your base and simmer until it reaches the desired thickness. Add the de-shelled clams.<\/span><\/li>\n<\/ul>\n

            <\/span><\/p>\n

              \n
            • To prepare the parsley oil, you’ll need to blanch the parsley leaves for only a few seconds and then immediately cool them down in iced water. Eliminate all the excess water and blend the leaves with seed oil. Filter your oil.<\/span><\/li>\n<\/ul>\n

              <\/span><\/p>\n

                \n
              • Prepare a batter with sparkling water and flour. Dip your Yellowtail loin first in the batter, then in the panko. Fry in seed oil at 375\u00b0F \/\u00a0 190\u00b0C until it becomes golden. Add salt and cut it.<\/span><\/li>\n<\/ul>\n

                <\/span><\/p>\n

                  \n
                • Plating: Put your fish velout\u00e9 at the bottom of the dish, add the fried Yellowtail, the parsley oil, and a sprinkle of bitter orange powder.<\/span><\/li>\n<\/ul>\n

                  [\/et_pb_text][\/et_pb_column][\/et_pb_row][\/et_pb_section]<\/p>\n","protected":false},"excerpt":{"rendered":"

                  Seguro que nunca ha probado un pescado como \u00e9ste: crujiente rabo amarillo acompa\u00f1ado de una salsa aterciopelada elaborada con sus propios recortes, suculentas almejas, aceite de perejil arom\u00e1tico y un toque de polvo de naranja amarga. <\/p>","protected":false},"author":3,"featured_media":8170,"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-7773","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-recipes"],"yoast_head":"\nPanko-fried Yellowtail With Fish Velout\u00e9 Sauce - 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\/es\/recetas\/rabo-amarillo-holandes-frito-con-panko-y-salsa-veloute-de-pescado\/\" \/>\n<meta property=\"og:locale\" content=\"es_ES\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Panko-fried Yellowtail With Fish Velout\u00e9 Sauce - 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