{"id":10412,"date":"2026-05-18T09:43:56","date_gmt":"2026-05-18T07:43:56","guid":{"rendered":"https:\/\/thekingfishcompany.com\/?p=10412"},"modified":"2026-05-18T09:44:03","modified_gmt":"2026-05-18T07:44:03","slug":"marinated-and-seared-yellowtail-steamed-bimi-champagne-beurre-blanc","status":"publish","type":"post","link":"https:\/\/thekingfishcompany.com\/fr\/recettes\/marinated-and-seared-yellowtail-steamed-bimi-champagne-beurre-blanc\/","title":{"rendered":"Marinated and Seared Yellowtail, Steamed Bimi, Champagne Beurre Blanc"},"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

Marinated and Seared Yellowtail, Steamed Bimi, Champagne Beurre Blanc<\/p>\n

Myriam Minne
<\/a>\"\"<\/a>
<\/span>
<\/span><\/h5>\n

[\/et_pb_text][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” hover_enabled=”0″ locked=”off” global_colors_info=”{}” sticky_enabled=”0″]<\/p>\n

Ingr\u00e9dients\u00a0<\/strong><\/p>\n

 <\/p>\n

[\/et_pb_text][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” hover_enabled=”0″ custom_css_main_element=”font-weight: 400″ global_colors_info=”{}” sticky_enabled=”0″]<\/p>\n

For the yellowtail<\/b><\/p>\n

    \n
  • 1 yellowtail loin<\/li>\n<\/ul>\n

    For the Fish Marinade<\/p>\n

    <\/b><\/p>\n

      \n
    • 60 g lemongrass<\/li>\n
    • 50 g ginger<\/li>\n
    • 3 kaffir lime leaves<\/li>\n
    • 40 g salt<\/li>\n
    • 700 ml water<\/li>\n
    • 1 tbsp rice vinegar<\/li>\n<\/ul>\n

      [\/et_pb_text][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” hover_enabled=”0″ custom_css_main_element=”font-weight: 400″ global_colors_info=”{}” sticky_enabled=”0″]<\/p>\n

      Fish Marinade Method<\/b><\/p>\n

      Trim the outer layer from the lemongrass. Lightly crush it with the back of a heavy knife and cut into pieces. Peel the ginger and slice it thinly.<\/p>\n

      Place the water, lemongrass, ginger, salt, rice vinegar, and kaffir lime leaves in a saucepan. Heat the mixture to 80\u00b0C and let it infuse for 30 minutes.<\/p>\n

      Important: allow the liquid to cool completely before adding the fish. Ideally, let the marinade cool at room temperature first, then refrigerate it.<\/p>\n

      Marinate the fish in the refrigerator for about 20 minutes. The exact time depends on the thickness of the fillets: the longer the fish stays in the marinade, the more intense the flavour will become.<\/p>\n

      Remove the fish from the marinade and pat dry with paper towels.<\/p>\n

      \n

      For the Champagne Beurre Blanc<\/b><\/p>\n

        \n
      • <\/span>2 shallots, finely chopped<\/li>\n
      • <\/span>120 ml dry champagne<\/li>\n
      • <\/span>30 ml white wine vinegar<\/li>\n
      • <\/span>100 ml cream<\/li>\n
      • <\/span>150 g cold butter, diced<\/li>\n
      • <\/span>White pepper and salt<\/li>\n<\/ul>\n

        \n

        Champagne Beurre Blanc Method<\/b><\/p>\n

        Place the shallots, champagne, and vinegar in a small saucepan.<\/p>\n

        Bring gently to a simmer and reduce until almost dry (about 2 tbsp of liquid remaining). This usually takes 8\u201312 minutes over medium heat.<\/p>\n

        Strain the reduction through a fine sieve into a clean saucepan.<\/p>\n

        Do not press too hard on the shallots \u2014 use only the liquid.<\/p>\n

        Add the cream and heat gently until just below boiling point. Let it reduce slightly for 1\u20132 minutes.<\/p>\n

        \n

        Turn the heat to very low or off completely. Add the cold butter little by little while whisking constantly. Wait until each addition is almost fully melted before adding the next cube.<\/p>\n

        Season with salt and white pepper. Serve immediately or keep warm briefly (do not boil).<\/p>\n

        \n

        \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=”4.27.4″ _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=”{}” custom_padding=”42px|||||”]<\/p>\n

        For the Bimi<\/b><\/p>\n

          \n
        • <\/span>1 pack of bimi<\/li>\n
        • <\/span>Olive oil<\/li>\n
        • <\/span>Sel et poivre<\/li>\n<\/ul>\n

          \n

          Bimi Method<\/b><\/p>\n

          Wash the bimi and pat dry.<\/p>\n

          Set the oven to steam mode at 90\u00b0C.<\/p>\n

          Steam the bimi in a steam oven for about 5\u20136 minutes until tender-crisp.<\/p>\n

          The bimi is ready when it is bright green and tender.<\/p>\n

          Drizzle with olive oil and season with salt and pepper.<\/p>\n

          \n

          For the Finishing Touch<\/b><\/p>\n

            \n
          • <\/span>Gros sel de mer<\/li>\n
          • <\/span>Parsley oil<\/li>\n<\/ul>\n

            \n

            Finishing<\/b><\/p>\n

            Just before plating, lightly torch the surface of the yellowtail with a kitchen blowtorch for an extra finishing touch. Slice into thumb-thick pieces.<\/p>\n

            Arrange 3 slices of marinated and seared yellowtail on each plate.<\/p>\n

            Spoon the champagne beurre blanc around the fish.<\/p>\n

            Arrange the bimi stems between the slices.<\/p>\n

            Drizzle with parsley oil.<\/p>\n

            Finish the yellowtail with a little smoked sea salt.<\/p>\n

            \n

              <\/ul>\n

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

              Marinated and Seared Yellowtail, Steamed Bimi, Champagne Beurre Blanc Myriam MinneIngredients\u00a0  For the yellowtail 1 yellowtail loin For the Fish Marinade 60 g lemongrass 50 g ginger 3 kaffir lime leaves 40 g salt 700 ml water 1 tbsp rice vinegar Fish Marinade Method Trim the outer layer from the lemongrass. Lightly crush it with […]<\/p>","protected":false},"author":1,"featured_media":10415,"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-10412","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-recipes"],"yoast_head":"\nMarinated and Seared Yellowtail, Steamed Bimi, Champagne Beurre Blanc - 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\/marinated-and-seared-yellowtail-steamed-bimi-champagne-beurre-blanc\/\" \/>\n<meta property=\"og:locale\" content=\"fr_FR\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Marinated and Seared Yellowtail, Steamed Bimi, Champagne Beurre Blanc - 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