Préparation :

Clarify the fat

Strain the rendered yellowtail fat while still warm through a fine chinois or superbag.
Allow it to settle and use only the clear, pure fat.

Prepare the tuile batter

Mix flour, icing sugar, corn starch, charcoal and salt.
Add egg whites and blend until smooth without incorporating air.
Stream in the seed oil and clarified fish fat, emulsifying until glossy.

Rest 30 minutes in the fridge.

Bake

Spread thinly using a silicone mold.
Bake at 160-170°C (fan) until fully crisp (8–12 minutes).

Let it cool down completely before filling.

Finition

Brush lightly with charcoal powder and edible silver powder for tonal depth.

Filling & Assembly

Slice the yellowtail into thin carpaccio slices (2–3 mm).
Season lightly just before serving.

Pipe a small amount of crème fraîche inside the tuile.
Add the carpaccio and finish with a few delicate sprigs of fresh wild fennel for aromatic lift.
Garnish with edible flowers.

Serve immediately.