{"id":9751,"date":"2025-02-07T19:36:11","date_gmt":"2025-02-07T18:36:11","guid":{"rendered":"https:\/\/thekingfishcompany.com\/?p=9751"},"modified":"2026-10-22T13:56:37","modified_gmt":"2026-10-22T11:56:37","slug":"seriole-avec-puree-de-carottes-et-de-panais-courgettes-hollandaise-a-la-mousse-teriyaki-noix-de-macadamia","status":"publish","type":"post","link":"https:\/\/thekingfishcompany.com\/fr\/recettes\/seriole-avec-puree-de-carottes-et-de-panais-courgettes-hollandaise-a-la-mousse-teriyaki-noix-de-macadamia\/","title":{"rendered":"Filet jaune avec pur\u00e9e de carottes et de panais, courgettes, mousse hollandaise teriyaki, noix de macadamia"},"content":{"rendered":"<p>[et_pb_section fb_built=&#8221;1&#8243; _builder_version=&#8221;4.24.3&#8243; _module_preset=&#8221;default&#8221; background_color=&#8221;#02003A&#8221; width=&#8221;100%&#8221; max_width=&#8221;2560px&#8221; module_alignment=&#8221;center&#8221; custom_margin=&#8221;||||false|false&#8221; custom_padding=&#8221;||||false|false&#8221; da_disable_devices=&#8221;off|off|off&#8221; locked=&#8221;off&#8221; global_colors_info=&#8221;{}&#8221; theme_builder_area=&#8221;post_content&#8221; da_is_popup=&#8221;off&#8221; da_exit_intent=&#8221;off&#8221; da_has_close=&#8221;on&#8221; da_alt_close=&#8221;off&#8221; da_dark_close=&#8221;off&#8221; da_not_modal=&#8221;on&#8221; da_is_singular=&#8221;off&#8221; da_with_loader=&#8221;off&#8221; da_has_shadow=&#8221;on&#8221;][et_pb_row column_structure=&#8221;1_2,1_2&#8243; use_custom_gutter=&#8221;on&#8221; gutter_width=&#8221;1&#8243; make_equal=&#8221;on&#8221; _builder_version=&#8221;4.27.4&#8243; _module_preset=&#8221;default&#8221; background_color=&#8221;RGBA(0,0,0,0)&#8221; width=&#8221;100%&#8221; max_width=&#8221;2560px&#8221; custom_margin=&#8221;-133px||-101px||false|false&#8221; custom_padding=&#8221;0px||46px||false|false&#8221; border_radii=&#8221;on|10px|10px|10px|10px&#8221; global_colors_info=&#8221;{}&#8221; theme_builder_area=&#8221;post_content&#8221;][et_pb_column type=&#8221;1_2&#8243; _builder_version=&#8221;4.24.3&#8243; _module_preset=&#8221;default&#8221; background_color=&#8221;#02003A&#8221; custom_padding=&#8221;5%|5%|0px|5%|false|false&#8221; global_colors_info=&#8221;{}&#8221; theme_builder_area=&#8221;post_content&#8221;][et_pb_text ol_position=&#8221;outside&#8221; _builder_version=&#8221;4.27.4&#8243; _module_preset=&#8221;default&#8221; text_font=&#8221;Apoc-Apoc|500|||||||&#8221; text_text_color=&#8221;#DBEFFF&#8221; ol_font=&#8221;Apoc-Apoc||||||||&#8221; ol_text_color=&#8221;#DBEFFF&#8221; header_4_font=&#8221;Apoc-Apoc||||||||&#8221; header_4_text_color=&#8221;#DBEFFF&#8221; header_4_line_height=&#8221;1.3em&#8221; header_5_font=&#8221;Apoc-Apoc|100|||||||&#8221; header_5_text_color=&#8221;#DBEFFF&#8221; header_5_line_height=&#8221;1.7em&#8221; header_6_font=&#8221;Apoc-Apoc|100|||||||&#8221; header_6_text_color=&#8221;#DBEFFF&#8221; hover_enabled=&#8221;0&#8243; custom_css_main_element=&#8221;font-weight: 400&#8243; global_colors_info=&#8221;{}&#8221; theme_builder_area=&#8221;post_content&#8221; sticky_enabled=&#8221;0&#8243;]<\/p>\n<h4>Yellowtail with carrot, parsnip puree, zucchini, hollandaise teriyaki foam, macadamia nuts<\/h4>\n<p>&nbsp;<\/p>\n<h5>Chef Rens<br \/><a href=\"https:\/\/www.instagram.com\/chef.rens\/\" target=\"_blank\" rel=\"noopener\"><img loading=\"lazy\" decoding=\"async\" class=\"wp-image-7077 alignnone size-full\" src=\"https:\/\/thekingfishcompany.com\/wp-content\/uploads\/2024\/08\/instagram.png\" alt=\"\" width=\"24\" height=\"24\" \/><\/a><span style=\"font-weight: 400;\"><\/span><a href=\"https:\/\/www.instagram.com\/mrniland\/\" target=\"_blank\" rel=\"noopener\"><\/a><\/h5>\n<p><span style=\"font-weight: 400;\">From Chef:<\/span><\/p>\n<p><span style=\"font-weight: 400;\">\u201cThis recipe is really a culinary stunner if you ask me. All good flavor combinations together with the beautiful fried yellowtail! The sous vide cooked carrots are full of flavour because they\u2019re not boiled in water, which causes a lot of loss of taste.\u201d<\/span><\/p>\n<p>&nbsp;<\/p>\n<p><span style=\"font-weight: 400;\">Serves ~ 2<\/span><\/p>\n<p><span style=\"font-weight: 400;\"><\/span><\/p>\n<p>[\/et_pb_text][et_pb_text ol_position=&#8221;outside&#8221; _builder_version=&#8221;4.24.3&#8243; _module_preset=&#8221;default&#8221; text_font=&#8221;Apoc-Apoc|500|||||||&#8221; text_text_color=&#8221;#DBEFFF&#8221; ol_font=&#8221;Apoc-Apoc||||||||&#8221; ol_text_color=&#8221;#DBEFFF&#8221; locked=&#8221;off&#8221; global_colors_info=&#8221;{}&#8221; theme_builder_area=&#8221;post_content&#8221;]<\/p>\n<p><strong>Ingredients <\/strong><\/p>\n<p><strong><\/strong><\/p>\n<p>[\/et_pb_text][et_pb_text ol_position=&#8221;outside&#8221; _builder_version=&#8221;4.27.3&#8243; _module_preset=&#8221;default&#8221; text_font=&#8221;Apoc-Apoc|500|||||||&#8221; text_text_color=&#8221;#DBEFFF&#8221; ol_font=&#8221;Apoc-Apoc||||||||&#8221; ol_text_color=&#8221;#DBEFFF&#8221; custom_css_main_element=&#8221;font-weight: 400&#8243; global_colors_info=&#8221;{}&#8221; theme_builder_area=&#8221;post_content&#8221;]<\/p>\n<ul>\n<li aria-level=\"1\"><span style=\"font-weight: 400;\"><\/span><\/li>\n<li aria-level=\"1\">\n<p><span style=\"font-weight: 400;\">For the hollandaise teriyaki foam<\/span><\/p>\n<ul>\n<li style=\"font-weight: 400;\" aria-level=\"1\"><span style=\"font-weight: 400;\">225 grams melted butter (warm\/hot)<\/span><\/li>\n<li style=\"font-weight: 400;\" aria-level=\"1\"><span style=\"font-weight: 400;\">3 egg yolks\u00a0<\/span><\/li>\n<li style=\"font-weight: 400;\" aria-level=\"1\"><span style=\"font-weight: 400;\">50 grams of teriyaki glaze\u00a0<\/span><\/li>\n<li style=\"font-weight: 400;\" aria-level=\"1\"><span style=\"font-weight: 400;\">20 grams of aceto balsamic vinegar\u00a0<\/span><\/li>\n<li style=\"font-weight: 400;\" aria-level=\"1\"><span style=\"font-weight: 400;\">Salt and pepper to taste<\/span><\/li>\n<li style=\"font-weight: 400;\" aria-level=\"1\"><span style=\"font-weight: 400;\">1 tbsp hot water\u00a0<\/span><\/li>\n<li style=\"font-weight: 400;\" aria-level=\"1\"><span style=\"font-weight: 400;\">Hand blender\u00a0<\/span><\/li>\n<li style=\"font-weight: 400;\" aria-level=\"1\"><span style=\"font-weight: 400;\">Measuring cup\u00a0<\/span><\/li>\n<li style=\"font-weight: 400;\" aria-level=\"1\"><span style=\"font-weight: 400;\">Kidde (siphon)<\/span><\/li>\n<li style=\"font-weight: 400;\" aria-level=\"1\"><span style=\"font-weight: 400;\">1 or 2 whipped cream patterns<\/span><\/li>\n<\/ul>\n<p>&nbsp;<\/p>\n<p><span style=\"font-weight: 400;\"><\/span><\/p>\n<\/li>\n<li aria-level=\"1\">\n<p><span style=\"font-weight: 400;\">For the parsnip cream\u00a0<\/span><\/p>\n<ul>\n<li style=\"font-weight: 400;\" aria-level=\"1\"><span style=\"font-weight: 400;\">4 nice large parsnips\u00a0<\/span><\/li>\n<li style=\"font-weight: 400;\" aria-level=\"1\"><span style=\"font-weight: 400;\">Cooking cream\u00a0<\/span><\/li>\n<li style=\"font-weight: 400;\" aria-level=\"1\"><span style=\"font-weight: 400;\">Butter<\/span><\/li>\n<li style=\"font-weight: 400;\" aria-level=\"1\"><span style=\"font-weight: 400;\">Salt and pepper\u00a0<\/span><\/li>\n<li style=\"font-weight: 400;\" aria-level=\"1\"><span style=\"font-weight: 400;\">Hand blender\u00a0<\/span><\/li>\n<li style=\"font-weight: 400;\" aria-level=\"1\"><span style=\"font-weight: 400;\">Saucepan<\/span><\/li>\n<li style=\"font-weight: 400;\" aria-level=\"1\"><span style=\"font-weight: 400;\">Measuring cup<\/span><\/li>\n<\/ul>\n<p>&nbsp;<\/p>\n<p><span style=\"font-weight: 400;\"><\/span><\/p>\n<\/li>\n<li aria-level=\"1\">\n<p><span style=\"font-weight: 400;\">For the carrots<\/span><\/p>\n<ul>\n<li style=\"font-weight: 400;\" aria-level=\"1\"><span style=\"font-weight: 400;\">1 bunch of carrots<\/span><\/li>\n<li style=\"font-weight: 400;\" aria-level=\"1\"><span style=\"font-weight: 400;\">Olive oil\u00a0<\/span><\/li>\n<li style=\"font-weight: 400;\" aria-level=\"1\"><span style=\"font-weight: 400;\">Salt and pepper\u00a0<\/span><\/li>\n<li style=\"font-weight: 400;\" aria-level=\"1\"><span style=\"font-weight: 400;\">Vacuum sealing device\u00a0<\/span><\/li>\n<li style=\"font-weight: 400;\" aria-level=\"1\"><span style=\"font-weight: 400;\">Vacuum bag\u00a0<\/span><\/li>\n<li style=\"font-weight: 400;\" aria-level=\"1\"><span style=\"font-weight: 400;\">Sous video stick<\/span><\/li>\n<\/ul>\n<p>&nbsp;<\/p>\n<p><span style=\"font-weight: 400;\"><\/span><\/p>\n<\/li>\n<li aria-level=\"1\">\n<p><span style=\"font-weight: 400;\">Other garnishes<\/span><\/p>\n<ul>\n<li style=\"font-weight: 400;\" aria-level=\"1\"><span style=\"font-weight: 400;\">1 side Yellowtail\u00a0<\/span><\/li>\n<li style=\"font-weight: 400;\" aria-level=\"1\"><span style=\"font-weight: 400;\">1 zucchini\u00a0<\/span><\/li>\n<li style=\"font-weight: 400;\" aria-level=\"1\"><span style=\"font-weight: 400;\">50 grams of butter\u00a0<\/span><\/li>\n<li style=\"font-weight: 400;\" aria-level=\"1\"><span style=\"font-weight: 400;\">Salted macadamia nuts<\/span><\/li>\n<li style=\"font-weight: 400;\" aria-level=\"1\"><span style=\"font-weight: 400;\">Lamb&#8217;s lettuce<\/span><\/li>\n<li style=\"font-weight: 400;\" aria-level=\"1\"><span style=\"font-weight: 400;\">Teriyaki glaze<\/span><\/li>\n<\/ul>\n<p>&nbsp;<\/p>\n<\/li>\n<\/ul>\n<p>[\/et_pb_text][\/et_pb_column][et_pb_column type=&#8221;1_2&#8243; _builder_version=&#8221;4.24.3&#8243; _module_preset=&#8221;default&#8221; background_color=&#8221;#02003A&#8221; custom_padding=&#8221;5%|5%|0px|5%|false|false&#8221; global_colors_info=&#8221;{}&#8221; theme_builder_area=&#8221;post_content&#8221;][et_pb_text ol_position=&#8221;outside&#8221; _builder_version=&#8221;4.16&#8243; _module_preset=&#8221;default&#8221; text_font=&#8221;Apoc-Apoc|500|||||||&#8221; text_text_color=&#8221;#DBEFFF&#8221; ol_font=&#8221;Apoc-Apoc||||||||&#8221; ol_text_color=&#8221;#DBEFFF&#8221; locked=&#8221;off&#8221; global_colors_info=&#8221;{}&#8221; theme_builder_area=&#8221;post_content&#8221;]<\/p>\n<p><strong>Preparation:<\/strong><\/p>\n<p><strong><\/strong><\/p>\n<p>[\/et_pb_text][et_pb_text ol_position=&#8221;outside&#8221; _builder_version=&#8221;4.27.4&#8243; _module_preset=&#8221;default&#8221; text_font=&#8221;Apoc-Apoc|500|||||||&#8221; text_text_color=&#8221;#DBEFFF&#8221; ol_font=&#8221;Apoc-Apoc||||||||&#8221; ol_text_color=&#8221;#DBEFFF&#8221; header_4_font=&#8221;Apoc-Apoc||||||||&#8221; header_4_text_color=&#8221;#DBEFFF&#8221; header_4_line_height=&#8221;1.3em&#8221; header_5_font=&#8221;Apoc-Apoc|100|||||||&#8221; header_5_text_color=&#8221;#DBEFFF&#8221; header_5_line_height=&#8221;1.7em&#8221; header_6_font=&#8221;Apoc-Apoc|100|||||||&#8221; header_6_text_color=&#8221;#DBEFFF&#8221; custom_css_main_element=&#8221;font-weight: 400&#8243; locked=&#8221;off&#8221; global_colors_info=&#8221;{}&#8221; theme_builder_area=&#8221;post_content&#8221;]<\/p>\n<p><b><br \/><\/b><strong>For the hollandaise teriyaki foam<\/strong><\/p>\n<p><span style=\"font-weight: 400;\">Weigh all the ingredients and put them in a measuring cup, except the melted butter and hot water. Use a hand blender to mix everything. Add the water and mix well.<\/span><\/p>\n<p><span style=\"font-weight: 400;\">Then, slowly add the warm melted butter and mix well with the hand blender while doing this. The sauce will thicken with the warm butter and egg yolks. Put this sauce in a kidde. I have the smallest size and aerate it with 1 cartridge. If you have a bigger kidde now, put 2 on it. Shake well and the foam is ready for use. You can also make this foam in advance. Then put the kidde in the refrigerator and warm it in a warm bath. Just shake it well and you can use it again.<\/span><\/p>\n<h4><\/h4>\n<p><strong>For the parsnip cream\u00a0<\/strong><\/p>\n<p><span style=\"font-weight: 400;\">Peel the parsnips and cut them into pieces of about 1 cm.\u00a0<\/span><\/p>\n<p><span style=\"font-weight: 400;\">Place this in a saucepan and cover it with cooking cream and water. I always use half cooking cream and half water.\u00a0<\/span><\/p>\n<p><span style=\"font-weight: 400;\">Boil the parsnips until completely cooked. Then, drain and collect some of the cooking liquid. You can use this later if necessary. Place the cooked parsnips in a measuring cup and puree until completely smooth with a hand blender. If the puree is still too thick, use some cooking liquid to make the puree nice and smooth and thin.\u00a0<\/span><\/p>\n<p><span style=\"font-weight: 400;\">Season with salt and pepper.<\/span><\/p>\n<h4><\/h4>\n<p><strong>For the carrots<\/strong><\/p>\n<p><span style=\"font-weight: 400;\">Set the sous vide stick to 85\u00b0C. Peel the carrots and cut off the green parts. I like to leave a little space for the color, about 1 cm. Place them in a vacuum bag with a dash of olive oil, salt and pepper. Vacuum seal the carrots\u00a0<\/span><\/p>\n<p><span style=\"font-weight: 400;\">Hang them in the water bath for 1.5 hours. Then, cool in cold water. Heat in a little butter before use.<\/span><\/p>\n<p><span style=\"font-weight: 400;\"><br \/><\/span><strong>Other garnishes<\/strong><\/p>\n<p><span style=\"font-weight: 400;\">Cut strips of 3 cm from a zucchini. Remove the seed frame.\u00a0<\/span><\/p>\n<p><span style=\"font-weight: 400;\">Fry these until golden brown on all sides and done in butter. Chop salted macadamia nuts. A little chuka wagame (seaweed salad.) Some extra teriyaki glaze to garnish. Lamb&#8217;s lettuce for garnish.<\/span><\/p>\n<h4><\/h4>\n<p><strong>Layout of the board<\/strong><\/p>\n<p><span style=\"font-weight: 400;\">Heat olive oil in a frying pan and fry the yellowtail fillet. When the skin is crispy, turn it over and add a knob of butter. Season with salt and pepper. Be especially creative with the layout of your plate. I&#8217;m going to tell you how I did it: I add a quenelle parsnip puree to the plate and place a little bit of seaweed salad next to it. Also add the carrots and zucchini. Place the fried fish in the center of the plate.\u00a0<\/span><\/p>\n<p><span style=\"font-weight: 400;\">Pour the foam from the kidde over the fish fillet and sprinkle the chopped macadamia nuts over it. Sprinkle some more teriyaki glaze over the whole thing and finish with the lettuce.<\/span><\/p>\n<h4>\n<\/h4>\n<p><span style=\"font-weight: 400;\"><\/span><\/p>\n<p>[\/et_pb_text][et_pb_text ol_position=&#8221;outside&#8221; _builder_version=&#8221;4.27.4&#8243; _module_preset=&#8221;default&#8221; text_font=&#8221;Apoc-Apoc|500|||||||&#8221; text_text_color=&#8221;#DBEFFF&#8221; link_text_color=&#8221;#FFFFA9&#8243; ol_font=&#8221;Apoc-Apoc||||||||&#8221; ol_text_color=&#8221;#DBEFFF&#8221; custom_css_main_element=&#8221;font-weight: 400&#8243; global_colors_info=&#8221;{}&#8221; theme_builder_area=&#8221;post_content&#8221;][\/et_pb_text][\/et_pb_column][\/et_pb_row][\/et_pb_section]<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Fried Yellowtail is plated with parsnip puree, sous vide carrots and fried zucchini, then topped with a hollandaise teriyaki foam from a siphon and chopped macadamia nuts.<\/p>","protected":false},"author":1,"featured_media":9742,"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":"","kfs_story_extras":"","footnotes":""},"categories":[23],"tags":[],"class_list":["post-9751","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-recipes"],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v24.5 - 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