Chef \u00a0Nicolas Sintes<\/span>
\n![\"\"](\"https:\/\/thekingfishcompany.com\/wp-content\/uploads\/2024\/08\/instagram.png\")
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\n<\/span>
\n<\/span>From Chef:<\/strong><\/h5>\n\u201cFor 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 fatty. To balance the taste and texture of the fish, the acidity of blood oranges and the freshness of fennel create a light appetizer.\u201d<\/span><\/p>\nServes 1 – 2<\/span><\/p>\n [\/et_pb_text][et_pb_text ol_position=”outside” _builder_version=”4.23.1″ _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=”4.23.1″ _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- 1 bottom loin of Yellowtail<\/span><\/li>\n
- 200 g \/ \u00be cup salt<\/span><\/li>\n
- 100 g \/ \u2154 cup sugar<\/span><\/li>\n
- 1 blood orange zest<\/span><\/li>\n<\/ul>\n
For the dashi gelee:<\/strong><\/p>\n\n- 1 fish head<\/span><\/li>\n
- 50 g \/ 1 \u00be cups fennel<\/span><\/li>\n
- 50 g \/ 1 \u00be cups celery stalk<\/span><\/li>\n
- 50 g \/ 1 \u00be cups onion<\/span><\/li>\n
- 1 garlic glove<\/span><\/li>\n
- 500 g \/ \u00bc cup of water<\/span><\/li>\n
- 30 g \/ 4 cups dry bonito flakes<\/span><\/li>\n
- 2 g \/ 1 tsp of agar<\/span><\/li>\n<\/ul>\n
For the garnish:<\/strong><\/p>\n\n- \n
\n- 1 blood orange<\/span><\/li>\n
- 1 fennel<\/span><\/li>\n
- 40 g \/ 1 ml of olive oil<\/span><\/li>\n
- 1 bunch of dill<\/span><\/li>\n
- some sea fennel<\/span><\/li>\n<\/ul>\n<\/li>\n<\/ul>\n
[\/et_pb_text][\/et_pb_column][et_pb_column type=”1_2″ _builder_version=”4.27.0″ _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=”4.22.2″ _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
<\/b><\/p>\n\n- \n
For the fish:<\/b><\/p>\n
Lift the fish and keep the tuna belly for the recipe. Reserve, of course, all the other parts of the fish for other recipes. Prepare the mixture of salt, sugar, and orange zest to coat our yellowtail belly with salt for 20 minutes. Once the fish is marinated with salt, rinse it thoroughly. Next, smoke the fish using a smoking gun for 10 minutes. Slice into thin pieces before serving.\u00a0<\/span><\/p>\n<\/p>\n
For the dashi:<\/b><\/p>\n
Slice the head in half, and add in a medium pan with the water, the chopped garnish and the bonito flakes. Cook on low heat for 20 minutes. Pass into a chinois and add the agar, boil the mixture for 2 minutes. Place a base of broth in the plate and let the gelee set in the refrigerator.\u00a0<\/span><\/p>\n<\/p>\n
For the garnish:<\/b><\/p>\n
Remove the orange supremes and squeeze the trimmings to extract the juice. Mix it with olive oil to make a vinaigrette. Cut the fennel into small quarters, blanch it first in salted water to set the color, and then place it in the vinegar marinade. Retrieve the dill fronds.\u00a0<\/span><\/p>\n<\/p>\n
To finish the plate<\/b>:\u00a0<\/span><\/p>\nArrange the smoked fish on the delicate dashi jelly and finish with the garnish and the vinaigrette.\u00a0<\/span><\/p>\n<\/li>\n<\/ul>\n[\/et_pb_text][\/et_pb_column][\/et_pb_row][\/et_pb_section]<\/p>\n","protected":false},"excerpt":{"rendered":"
D\u00e9licate et ferme avec une texture beurr\u00e9e, la poitrine de s\u00e9riole de fond de filet est riche et grasse. Pour \u00e9quilibrer le go\u00fbt et la texture du poisson, l'acidit\u00e9 des oranges sanguines et la fra\u00eecheur du fenouil cr\u00e9ent une entr\u00e9e l\u00e9g\u00e8re.<\/p>","protected":false},"author":3,"featured_media":8800,"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-8066","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-recipes"],"yoast_head":"\n
Smoked Yellowtail Bottom Loin with Dashi Gelee, Fennel Confit, and Blood Orange - 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\/filet-de-seriole-hollandaise-fumee-avec-gelee-de-dashi-confit-de-fenouil-et-orange-sanguine\/\" \/>\n<meta property=\"og:locale\" content=\"fr_FR\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Smoked Yellowtail Bottom Loin with Dashi Gelee, Fennel Confit, and Blood Orange - The Kingfish Company\" \/>\n<meta property=\"og:description\" content=\"Delicate and firm with a buttery texture, the bottom-loin yellowtail belly is rich and fatty. To balance the taste and texture of the fish, the acidity of blood oranges and the freshness of fennel create a light appetizer.\" \/>\n<meta property=\"og:url\" content=\"https:\/\/thekingfishcompany.com\/fr\/recettes\/filet-de-seriole-hollandaise-fumee-avec-gelee-de-dashi-confit-de-fenouil-et-orange-sanguine\/\" \/>\n<meta property=\"og:site_name\" content=\"The Kingfish Company\" \/>\n<meta property=\"article:published_time\" content=\"2024-02-15T15:38:18+00:00\" \/>\n<meta property=\"article:modified_time\" content=\"2024-08-05T07:27:43+00:00\" \/>\n<meta property=\"og:image\" content=\"https:\/\/thekingfishcompany.com\/wp-content\/uploads\/2024\/02\/DSC05364.jpg\" \/>\n\t<meta property=\"og:image:width\" content=\"931\" \/>\n\t<meta property=\"og:image:height\" content=\"931\" \/>\n\t<meta property=\"og:image:type\" content=\"image\/jpeg\" \/>\n<meta name=\"author\" content=\"The Kingfish Company\" \/>\n<meta name=\"twitter:card\" content=\"summary_large_image\" \/>\n<meta name=\"twitter:label1\" content=\"\u00c9crit par\" \/>\n\t<meta name=\"twitter:data1\" content=\"The Kingfish Company\" \/>\n\t<meta name=\"twitter:label2\" content=\"Dur\u00e9e de lecture estim\u00e9e\" \/>\n\t<meta name=\"twitter:data2\" content=\"3 minutes\" \/>\n<script type=\"application\/ld+json\" class=\"yoast-schema-graph\">{\"@context\":\"https:\/\/schema.org\",\"@graph\":[{\"@type\":\"WebPage\",\"@id\":\"https:\/\/thekingfishcompany.com\/recipes\/smoked-dutch-yellowtail-bottom-loin-with-dashi-gelee-fennel-confit-and-blood-orange\/\",\"url\":\"https:\/\/thekingfishcompany.com\/recipes\/smoked-dutch-yellowtail-bottom-loin-with-dashi-gelee-fennel-confit-and-blood-orange\/\",\"name\":\"Smoked Yellowtail Bottom Loin with Dashi Gelee, Fennel Confit, and Blood Orange - 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Serves 1 – 2<\/span><\/p>\n [\/et_pb_text][et_pb_text ol_position=”outside” _builder_version=”4.23.1″ _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=”4.23.1″ _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 For the dashi gelee:<\/strong><\/p>\n For the garnish:<\/strong><\/p>\n [\/et_pb_text][\/et_pb_column][et_pb_column type=”1_2″ _builder_version=”4.27.0″ _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=”4.22.2″ _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 <\/b><\/p>\n For the fish:<\/b><\/p>\n Lift the fish and keep the tuna belly for the recipe. Reserve, of course, all the other parts of the fish for other recipes. Prepare the mixture of salt, sugar, and orange zest to coat our yellowtail belly with salt for 20 minutes. Once the fish is marinated with salt, rinse it thoroughly. Next, smoke the fish using a smoking gun for 10 minutes. Slice into thin pieces before serving.\u00a0<\/span><\/p>\n <\/p>\n For the dashi:<\/b><\/p>\n Slice the head in half, and add in a medium pan with the water, the chopped garnish and the bonito flakes. Cook on low heat for 20 minutes. Pass into a chinois and add the agar, boil the mixture for 2 minutes. Place a base of broth in the plate and let the gelee set in the refrigerator.\u00a0<\/span><\/p>\n <\/p>\n For the garnish:<\/b><\/p>\n Remove the orange supremes and squeeze the trimmings to extract the juice. Mix it with olive oil to make a vinaigrette. Cut the fennel into small quarters, blanch it first in salted water to set the color, and then place it in the vinegar marinade. Retrieve the dill fronds.\u00a0<\/span><\/p>\n <\/p>\n To finish the plate<\/b>:\u00a0<\/span><\/p>\n Arrange the smoked fish on the delicate dashi jelly and finish with the garnish and the vinaigrette.\u00a0<\/span><\/p>\n<\/li>\n<\/ul>\n [\/et_pb_text][\/et_pb_column][\/et_pb_row][\/et_pb_section]<\/p>\n","protected":false},"excerpt":{"rendered":" D\u00e9licate et ferme avec une texture beurr\u00e9e, la poitrine de s\u00e9riole de fond de filet est riche et grasse. Pour \u00e9quilibrer le go\u00fbt et la texture du poisson, l'acidit\u00e9 des oranges sanguines et la fra\u00eecheur du fenouil cr\u00e9ent une entr\u00e9e l\u00e9g\u00e8re.<\/p>","protected":false},"author":3,"featured_media":8800,"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-8066","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-recipes"],"yoast_head":"\n\n
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