Yellowtail Tuile Snack – Krokantige tuile van koningkingvis, carpaccio van yellowtail, crème fraîche, wilde venkel en bloemen
Andrea Mattasoglio
Ingrediënten (Makes approx. 12–15 pieces)
Yellowtail fat
- Clarified rendered fat from baked kingfish head
Tuile batter
- 50 g flour
- 8 g icing sugar
- 5 g corn starch
- 45 g total fat (22.5 g seed oil + 22.5 g clarified yellowtail fat)
- 60 g egg white
- 3 g fine salt
- 1 g of charcoal
Vulling
- Sashimi-kwaliteit geelvisfilet
- Fijn zeezout
- Crème fraîche
- Verse wilde venkel (venkelblaadjes)
- Eetbare bloemen
- Koolstofpoeder van voedselkwaliteit
- Eetbaar zilverpoeder
Voorbereiding:
Clarify the fat
Strain the rendered yellowtail fat while still warm through a fine chinois or superbag.
Allow it to settle and use only the clear, pure fat.
Prepare the tuile batter
Mix flour, icing sugar, corn starch, charcoal and salt.
Add egg whites and blend until smooth without incorporating air.
Stream in the seed oil and clarified fish fat, emulsifying until glossy.
Rest 30 minutes in the fridge.
Bake
Spread thinly using a silicone mold.
Bake at 160-170°C (fan) until fully crisp (8–12 minutes).
Let it cool down completely before filling.
Afwerking
Brush lightly with charcoal powder and edible silver powder for tonal depth.
Filling & Assembly
Slice the yellowtail into thin carpaccio slices (2–3 mm).
Season lightly just before serving.
Pipe a small amount of crème fraîche inside the tuile.
Add the carpaccio and finish with a few delicate sprigs of fresh wild fennel for aromatic lift.
Garnish with edible flowers.
Serveer onmiddellijk.