{"id":10320,"date":"2026-03-09T07:30:06","date_gmt":"2026-03-09T06:30:06","guid":{"rendered":"https:\/\/thekingfishcompany.com\/?p=10320"},"modified":"2026-10-22T13:56:23","modified_gmt":"2026-10-22T11:56:23","slug":"kingfish-geelvis-crudo-met-creme-fraiche-en-knoflookolie-eetbare-bloemen-en-verse-kruiden","status":"publish","type":"post","link":"https:\/\/thekingfishcompany.com\/nl\/recepten\/kingfish-geelvis-crudo-met-creme-fraiche-en-knoflookolie-eetbare-bloemen-en-verse-kruiden\/","title":{"rendered":"Kingfish Yellowtail Crudo met Cr\u00e8me Fra\u00eeche en knoflookolie, eetbare bloemen en verse kruiden"},"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

Kingfish Yellowtail Crudo with Cr\u00e8me Fra\u00eeche and Chive Oil, Edible Flowers and Fresh Herbs<\/strong><\/p>\n

Andrea Mattasoglio
\"\"<\/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” locked=”off” global_colors_info=”{}”]<\/p>\n

Ingredients <\/strong>(serves 2<\/i>)<\/i><\/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” custom_css_main_element=”font-weight: 400″ global_colors_info=”{}”]<\/p>\n

    \n
  • 200 g kingfish yellowtail fillet (previously frozen for food safety)<\/li>\n
  • 50 g cr\u00e8me fra\u00eeche<\/li>\n
  • 30 ml cold water<\/li>\n
  • 15 ml fresh lime juice<\/li>\n
  • 15 ml chive oil (see preparation below)<\/li>\n
  • Mixed edible flowers (e.g., calendula, acacia)<\/li>\n
  • Fresh herbs for garnish (e.g., fennel fronds, baby arugula)<\/li>\n
  • Fine salt, to taste<\/li>\n<\/ul>\n
      <\/ul>\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” locked=”off” global_colors_info=”{}”]<\/p>\n

      Preparation:<\/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” custom_css_main_element=”font-weight: 400″ global_colors_info=”{}”]<\/p>\n

      Chive Oil<\/strong><\/p>\n

        \n
      • 150 g neutral oil (e.g., sunflower oil or light olive oil)<\/li>\n
      • 50 g fresh chives<\/li>\n
      • 3 g salt<\/li>\n<\/ul>\n
          \n
        1. Blend the oil, chives, and salt in a high-powered blender for at least 3 minutes, until the mixture reaches approximately 65\u00b0C (149\u00b0F) due to blade friction.<\/li>\n
        2. If your blender isn\u2019t powerful enough, gently heat the oil to 65\u00b0C in a small pan before blending with the chives and salt.<\/li>\n
        3. Strain the oil through a fine-mesh sieve and a kitchen cloth or muslin to obtain a clear, vibrant green oil.<\/li>\n
        4. Transfer the oil to a bowl pre-chilled in the freezer. Store in the refrigerator for 3\u20134 days or in the freezer for up to 3 months.<\/li>\n<\/ol>\n

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

          Preparing the Fish<\/strong><\/p>\n

            \n
          1. \n
              \n
            • Ensure the kingfish yellowtail fillet is properly frozen for food safety and clean the skin with sukibiki<\/em>technique.<\/li>\n
            • Slice thinly (long, angled cuts for uniform thin slices).<\/li>\n
            • Quickly sear the skin with a culinary torch for added texture and flavor.<\/li>\n<\/ul>\n<\/li>\n<\/ol>\n

              Preparing the Sauce<\/strong><\/p>\n

                \n
              1. \n
                  \n
                • Emulsify the cr\u00e8me fra\u00eeche with cold water until smooth and slightly fluid.<\/li>\n
                • Add lime juice and mix well.<\/li>\n
                • Gently fold in the chive oil.<\/li>\n
                • Adjust seasoning with salt if needed.<\/li>\n<\/ul>\n<\/li>\n<\/ol>\n

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

                    \n
                  1. \n
                      \n
                    • Pour the sauce into the center of the plate.<\/li>\n
                    • Arrange the kingfish slices around the sauce in an aesthetically pleasing pattern.<\/li>\n
                    • Decorate with edible flowers and fresh herbs for a colorful, elegant presentation.<\/li>\n<\/ul>\n<\/li>\n<\/ol>\n

                       <\/p>\n

                        \n
                      • \u00a0<\/li>\n<\/ul>\n

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

                        Het dunge stukje geelvis met de huid die met een culinaire fakkel is gebrand, wordt rondom een saus van cr\u00e8me fra\u00eeche, limoensap en knoflookolie geplaatst en wordt aangevuld met eetbare bloemen en kruiden.<\/p>","protected":false},"author":1,"featured_media":10310,"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-10320","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-recipes"],"yoast_head":"\nKingfish Yellowtail Crudo with Cr\u00e8me Fra\u00eeche and Chive Oil, Edible Flowers and Fresh Herbs - 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\/nl\/recepten\/kingfish-geelvis-crudo-met-creme-fraiche-en-knoflookolie-eetbare-bloemen-en-verse-kruiden\/\" \/>\n<meta property=\"og:locale\" content=\"nl_NL\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Kingfish Yellowtail Crudo with Cr\u00e8me Fra\u00eeche and Chive Oil, Edible Flowers and Fresh Herbs - 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