{"id":10325,"date":"2026-03-09T07:32:15","date_gmt":"2026-03-09T06:32:15","guid":{"rendered":"https:\/\/thekingfishcompany.com\/?p=10325"},"modified":"2026-03-09T07:33:26","modified_gmt":"2026-03-09T06:33:26","slug":"kingfish-yellowtail-tartare-croustade-with-herring-caviar-baby-salad-fennel-and-edible-flowers","status":"publish","type":"post","link":"https:\/\/thekingfishcompany.com\/fr\/recettes\/kingfish-yellowtail-tartare-croustade-with-herring-caviar-baby-salad-fennel-and-edible-flowers\/","title":{"rendered":"Kingfish Yellowtail Tartare Croustade with Herring Caviar, Baby Salad, Fennel and Edible Flowers"},"content":{"rendered":"

[et_pb_section fb_built=”1″ _builder_version=”4.24.3″ _module_preset=”default” background_color=”#02003A” width=”100%” max_width=”2560px” module_alignment=”center” custom_margin=”||||false|false” custom_padding=”||||false|false” da_disable_devices=”off|off|off” locked=”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” _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” 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=”4.27.4″ _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

Kingfish Yellowtail Tartare Croustade with Herring Caviar, Baby Salad, Fennel and Edible Flowers<\/strong><\/p>\n

Andrea Mattasoglio
\"\"<\/a>
<\/span>
<\/span><\/h5>\n

[\/et_pb_text][et_pb_text ol_position=\u201doutside\u201d _builder_version=\u201d4.24.3\u2033 _module_preset=\u201ddefault\u201d text_font=\u201dApoc-Apoc|500|||||||\u201d text_text_color=\u201d#DBEFFF\u201d ol_font=\u201dApoc-Apoc||||||||\u201d ol_text_color=\u201d#DBEFFF\u201d locked=\u201doff\u201d global_colors_info=\u201d{}\u201d]<\/p>\n

Ingr\u00e9dients <\/strong>(serves 4)<\/p>\n

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

[\/et_pb_text][et_pb_text ol_position=\"outside\" _builder_version=\"4.27.4\u2033 _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\u2033 global_colors_info=\"{}\"]<\/p>\n

For the croustade shells<\/strong><\/p>\n

    \n
  • 20 g all-purpose flour<\/li>\n
  • 80 g rice flour<\/li>\n
  • 18 g cornstarch<\/li>\n
  • 100 g vegetable broth or water<\/li>\n
  • 100 g blonde beer<\/li>\n
  • 5 g seed oil<\/li>\n
  • 1 whole egg<\/li>\n
  • 4 g salt<\/li>\n
  • 4 g sugar<\/li>\n<\/ul>\n
      <\/ul>\n

      [\/et_pb_text][et_pb_text ol_position=\"outside\" _builder_version=\"4.27.4\u2033 _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\u2033 global_colors_info=\"{}\"]<\/p>\n

      For the filling<\/strong><\/p>\n

        \n
      • 150 g kingfish yellowtail fillet, finely diced for tartare<\/li>\n
      • 15 ml extra virgin olive oil<\/li>\n
      • Maldon salt, to taste<\/li>\n
      • Zest of 1 lime, grated<\/li>\n
      • 30 g herring caviar<\/li>\n
      • Small sprigs of baby salad greens (e.g., baby lettuce, baby arugula)<\/li>\n
      • Fresh fennel fronds<\/li>\n
      • Edible flowers for garnish (e.g., violets, acacia)<\/li>\n<\/ul>\n
          <\/ul>\n

          [\/et_pb_text][et_pb_text ol_position=\"outside\" _builder_version=\"4.27.4\u2033 _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\u2033 global_colors_info=\"{}\"]<\/p>\n

          Filling<\/p>\n

            \n
          • Sashimi-grade yellowtail fillet<\/li>\n
          • Fine sea salt<\/li>\n
          • Cr\u00e8me fra\u00eeche<\/li>\n
          • Fresh wild fennel (fennel fronds)<\/li>\n
          • Edible flowers<\/li>\n
          • Food-grade charcoal powder<\/li>\n
          • Edible silver powder<\/li>\n<\/ul>\n

            [\/et_pb_text][\/et_pb_column][et_pb_column type=\u201d1_2\u2033 _builder_version=\u201d4.24.3\u2033 _module_preset=\u201ddefault\u201d background_color=\u201d#02003A\u201d custom_padding=\u201d5%|5%|0px|5%|false|false\u201d global_colors_info=\u201d{}\u201d][et_pb_text ol_position=\u201doutside\u201d _builder_version=\u201d4.16\u2033 _module_preset=\u201ddefault\u201d text_font=\u201dApoc-Apoc|500|||||||\u201d text_text_color=\u201d#DBEFFF\u201d ol_font=\u201dApoc-Apoc||||||||\u201d ol_text_color=\u201d#DBEFFF\u201d locked=\u201doff\u201d global_colors_info=\u201d{}\u201d]<\/p>\n

            Pr\u00e9paration :<\/strong><\/p>\n

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

            [\/et_pb_text][et_pb_text ol_position=\"outside\" _builder_version=\"4.27.3\u2033 _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\u2033 global_colors_info=\"{}\"]<\/p>\n

            Preparing the croustade shells<\/strong><\/p>\n

              \n
            1. In a bowl, mix together the flours, cornstarch, salt and sugar.<\/li>\n
            2. In another bowl, whisk the egg with vegetable broth (or water), blonde beer and seed oil until smooth.<\/li>\n
            3. Pour the wet mixture into the dry ingredients and blend until smooth batter forms.<\/li>\n
            4. Let the batter rest in the fridge for at least 30 minutes.<\/li>\n
            5. Heat seed oil in a small pot to 135\u00b0C (275\u00b0F). Heat the pie tee mold in the oil.<\/li>\n
            6. Quickly dab the mold on a paper towel to remove excess oil, then dip it in the batter for about 10 seconds.<\/li>\n
            7. Slowly lift the mold, making sure the batter fully covers the mold surface.<\/li>\n
            8. Let the batter rest for 5-10 minutes until it feels dry.<\/li>\n
            9. Deep fry the croustade shells at 140\u00b0C (284\u00b0F) for about 1 minute. When dry and crispy, carefully release the shell from the mold with tweezers.<\/li>\n
            10. Continue frying for another 30 seconds or until golden.<\/li>\n
            11. Dry the shells in an oven at 60-70\u00b0C (140-160\u00b0F) for a couple of hours before storing.<\/li>\n<\/ol>\n

              Preparing the filling and assembly<\/strong><\/p>\n

                \n
              1. Dice the kingfish yellowtail fillet finely and season with extra virgin olive oil, Maldon salt, and lime zest.<\/li>\n
              2. Fill the croustade shells with the tartare.<\/li>\n
              3. Top with a spoonful of herring caviar.<\/li>\n
              4. Garnish with baby salad greens, fresh fennel fronds, and edible flowers.<\/li>\n<\/ol>\n

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

                Place the croustade in the center of the plate, optionally adding decorative elements for an elegant touch.<\/p>\n

                 <\/p>\n

                  \n
                • <\/li>\n<\/ul>\n

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

                  Kingfish Yellowtail Tartare Croustade with Herring Caviar, Baby Salad, Fennel and Edible Flowers Andrea MattasoglioIngredients (serves 4) For the croustade shells 20 g all-purpose flour 80 g rice flour 18 g cornstarch 100 g vegetable broth or water 100 g blonde beer 5 g seed oil 1 whole egg 4 g salt 4 g sugar […]<\/p>","protected":false},"author":1,"featured_media":10312,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_et_pb_use_builder":"on","_et_pb_old_content":"","_et_gb_content_width":"","content-type":"","footnotes":""},"categories":[23],"tags":[],"class_list":["post-10325","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-recipes"],"yoast_head":"\nKingfish Yellowtail Tartare Croustade with Herring Caviar, Baby Salad, Fennel and Edible Flowers - 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\/fr\/recettes\/kingfish-yellowtail-tartare-croustade-with-herring-caviar-baby-salad-fennel-and-edible-flowers\/\" \/>\n<meta property=\"og:locale\" content=\"fr_FR\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Kingfish Yellowtail Tartare Croustade with Herring Caviar, Baby Salad, Fennel and Edible Flowers - 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