{"id":7804,"date":"2023-11-29T17:02:32","date_gmt":"2023-11-29T16:02:32","guid":{"rendered":"https:\/\/dutch-yellowtail.com\/?p=7804"},"modified":"2024-08-05T09:28:29","modified_gmt":"2024-08-05T07:28:29","slug":"olive-oil-poached-dutch-yellowtail","status":"publish","type":"post","link":"https:\/\/thekingfishcompany.com\/it\/ricette\/olive-oil-poached-dutch-yellowtail\/","title":{"rendered":"Ricciola in camicia all'olio d'oliva"},"content":{"rendered":"

[et_pb_section fb_built=\u201d1\u2033 _builder_version=\u201d4.24.3\u2033 _module_preset=\u201ddefault\u201d background_color=\u201d#02003A\u201d width=\u201d100%\u201d max_width=\u201d2560px\u201d module_alignment=\u201dcenter\u201d custom_margin=\u201d||||false|false\u201d custom_padding=\u201d||||false|false\u201d da_disable_devices=\u201doff|off|off\u201d locked=\u201doff\u201d global_colors_info=\u201d{}\u201d da_is_popup=\u201doff\u201d da_exit_intent=\u201doff\u201d da_has_close=\u201don\u201d da_alt_close=\u201doff\u201d da_dark_close=\u201doff\u201d da_not_modal=\u201don\u201d da_is_singular=\u201doff\u201d da_with_loader=\u201doff\u201d da_has_shadow=\u201don\u201d][et_pb_row column_structure=\u201d1_2,1_2\u2033 use_custom_gutter=\u201don\u201d gutter_width=\u201d1\u2033 make_equal=\u201don\u201d _builder_version=\u201d4.24.3\u2033 _module_preset=\u201ddefault\u201d background_color=\u201dRGBA(0,0,0,0)\u201d width=\u201d100%\u201d max_width=\u201d2560px\u201d custom_margin=\u201d-133px||-101px||false|false\u201d custom_padding=\u201d0px||46px||false|false\u201d border_radii=\u201don|10px|10px|10px|10px\u201d global_colors_info=\u201d{}\u201d][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=\u201d4.27.0\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 header_4_font=\u201dApoc-Apoc||||||||\u201d header_4_text_color=\u201d#DBEFFF\u201d header_4_line_height=\u201d1.3em\u201d header_5_font=\u201dApoc-Apoc|100|||||||\u201d header_5_text_color=\u201d#DBEFFF\u201d header_5_line_height=\u201d1.7em\u201d header_6_font=\u201dApoc-Apoc|100|||||||\u201d header_6_text_color=\u201d#DBEFFF\u201d custom_css_main_element=\u201dfont-weight: 400\u2033 global_colors_info=\u201d{}\u201d]<\/p>\n

Ricciola in camicia all'olio d'oliva<\/h4>\n

Chef\u00a0 Piers Dawson
\"\"<\/a>
<\/span>
<\/span>From Chef:<\/strong><\/h5>\n

\u201cThis is a dish inspired by the flavours and ingredients that surround me in Soller, but the star of the show is the yellowtail. The fish is a joy to work with and can be used in so many ways.\u201d<\/p>\n

Serves 1 \u2013 2<\/span><\/p>\n

 <\/p>\n

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

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

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Per il pesce:<\/strong><\/p>\n

    \n
  • 1 lombo inferiore di coda gialla<\/span><\/li>\n
  • 200 g \/ \u00be di tazza di sale<\/span><\/li>\n
  • 100 g \/ \u2154 di zucchero<\/span><\/li>\n
  • 1 scorza di arancia rossa<\/span><\/li>\n<\/ul>\n

    Per la gelee di dashi:<\/strong><\/p>\n

      \n
    • 1 testa di pesce<\/span><\/li>\n
    • 50 g \/ 1 \u00be tazze di finocchio<\/span><\/li>\n
    • 50 g \/ 1 \u00be di tazza di gambo di sedano<\/span><\/li>\n
    • 50 g \/ 1 \u00be di tazza di cipolla<\/span><\/li>\n
    • 1 guanto d'aglio<\/span><\/li>\n
    • 500 g \/ \u00bc di tazza d'acqua<\/span><\/li>\n
    • 30 g \/ 4 tazze di fiocchi di bonito secchi<\/span><\/li>\n
    • 2 g \/ 1 cucchiaino di agar agar<\/span><\/li>\n<\/ul>\n

      Per la guarnizione:<\/strong><\/p>\n

        \n
      • \n
          \n
        • 1 arancia rossa<\/span><\/li>\n
        • 1 finocchio<\/span><\/li>\n
        • 40 g \/ 1 ml di olio d'oliva<\/span><\/li>\n
        • 1 mazzetto di aneto<\/span><\/li>\n
        • finocchio di mare<\/span><\/li>\n<\/ul>\n<\/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

          Preparazione:<\/strong><\/p>\n

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

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

            \n
          • \n

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

              \n
            • I brined the fish first so that it would take on some of the local flavours, slightly seasoning it while also firming up the flesh, before poaching in olive oil. Poaching this way keeps all the amazing flavours inside the fish, while creating a soft, velvety texture that you can break apart with a spoon.<\/span><\/span><\/li>\n
            • For the brine, I used a 40:60 ratio of olive brine to water. We have amazing olives here on Mallorca and I used the liquid from a friend\u2019s olives. You can use any olive water that you like.<\/span><\/li>\n
            • Once the fish is prepped and portioned, place it in the water\/brine mix (in enough liquid to cover it completely) along with the fresh marjoram, and allow to firm up slightly and take in the flavours\u2014 approximately 8-10 minutes.<\/span><\/li>\n
            • Remove fish from the brine, drain and dry completely with paper towel, and allow it to come to room temperature.<\/span><\/li>\n
            • There are different ways to poach the yellowtail, depending on your equipment. I used a metal tray, probe, and my oven but you can also use a vacuum pack bag and water bath.<\/span><\/li>\n
            • Place the fish in a small tray, and cover with good-quality olive oil. I used some of my friend\u2019s local Soller olive oil, as it is quite strong and peppery and is a staple in my kitchen. To get the smoke flavour into the oil, I cooked some olive wood down to charcoal in my pizza oven, then infused it in the olive oil over night. Once infused, I passed it through a fine sieve with three layers of muslin to get it super clean.<\/span><\/li>\n
            • Place the oven on it\u2019s lowest setting and gently warm the oil to 42 \u00b0C \/ 107 \u00b0F.\u00a0 Once heated, remove from the oven and rest for 10 minutes. Then chill in the oil.<\/li>\n
            • To make the whipped avocado: halve the avocado, remove the peel and stone, and add to a blender (I use a Vitamix as it gives the smoothest pur\u00e9es), then add the mayonnaise and a squeeze of lemon juice, and salt and pepper. Blend until smooth, but be careful not to overheat the avocado.<\/li>\n
            • Check the seasoning and lemon juice, add more if needed. Pass through a fine sieve and into a piping bag and chill.<\/span><\/li>\n<\/ul>\n

              Plating<\/b><\/span><\/p>\n

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

                \n
              • Using a mandolin, slice the radishes very finely into a mixing bowl. Discard the tops and bottoms, so that all the slices are similar in size. Season with salt and pepper add a splash of white balsamic and olive oil, mix, and then drain any liquid and reserve.<\/span><\/li>\n
              • Start layering the radish around the inside of the dish, slightly overlapping until it covers the inside of the dish. Once completed, using a pastry brush, brush a little of the reserved oil and white balsamic over the radish for extra shine.<\/span><\/li>\n
              • Drain the fish from the olive oil and place it in the centre of the dish, then add a few drops of the raw olive brine over the fish. Pipe assorted size dots of whipped avocado puree around the fish, garnish with flowers and cresses, and serve<\/li>\n
              • Note, this dish can be served cold or at room temperature.<\/li>\n<\/ul>\n<\/li>\n<\/ul>\n

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

                We suggest you give this dish a try and see: olive water-brined Yellowtail, poached in coal-smoked local olive oil, whipped avocado, dressed radish, garlic flowers, and garden greens.<\/p>","protected":false},"author":3,"featured_media":764,"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":"","footnotes":""},"categories":[23],"tags":[],"class_list":["post-7804","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-recipes"],"yoast_head":"\nOlive Oil-poached Yellowtail - 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\/it\/ricette\/olive-oil-poached-dutch-yellowtail\/\" \/>\n<meta property=\"og:locale\" content=\"it_IT\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Olive Oil-poached Yellowtail - 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