{"id":10330,"date":"2026-03-09T07:35:24","date_gmt":"2026-03-09T06:35:24","guid":{"rendered":"https:\/\/thekingfishcompany.com\/?p=10330"},"modified":"2026-03-09T07:35:30","modified_gmt":"2026-03-09T06:35:30","slug":"kingfish-yellowtail-head-terrine-with-spices-roasted-fish-stock-reduction-sauce-and-edible-flowers","status":"publish","type":"post","link":"https:\/\/thekingfishcompany.com\/nl\/recepten\/kingfish-yellowtail-head-terrine-with-spices-roasted-fish-stock-reduction-sauce-and-edible-flowers\/","title":{"rendered":"Kingfish Yellowtail Head Terrine with Spices, Roasted Fish Stock Reduction Sauce, and Edible Flowers"},"content":{"rendered":"<p>[et_pb_section fb_built=\"1\u2033 _builder_version=\"4.24.3\u2033 _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\u2033 use_custom_gutter=\"on\" gutter_width=\"1\u2033 make_equal=\"on\" _builder_version=\"4.24.3\u2033 _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\" global_colors_info=\"{}\"][et_pb_column type=\"1_2\u2033 _builder_version=\"4.24.3\u2033 _module_preset=\"default\" background_color=\"#02003A\" custom_padding=\"5%|5%|0px|5%|false\" global_colors_info=\"{}\"][et_pb_text ol_position=\"outside\" _builder_version=\"4.27.4\u2033 _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..33em\" 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\" custom_css_main_element=\"font-weight: 400\u2033 global_colors_info=\"{}\"]<\/p>\n<p>Kingfish Yellowtail Head Terrine with Spices, Roasted Fish Stock Reduction Sauce, and Edible Flowers<\/p>\n<h5>Andrea Mattasoglio<br \/><a href=\"https:\/\/www.instagram.com\/andrea_mattasoglio\/\" target=\"_blank\" rel=\"noopener\"><img loading=\"lazy\" decoding=\"async\" class=\"alignnone wp-image-7077 size-full\" src=\"https:\/\/thekingfishcompany.com\/wp-content\/uploads\/2024\/08\/instagram.png\" alt=\"\" width=\"24\" height=\"24\" \/><\/a><span style=\"font-weight: 400;\"><br \/><\/span><span style=\"font-weight: 400;\"><br \/><\/span><\/h5>\n<p>[\/et_pb_text][et_pb_text ol_position=\u201doutside\u201d _builder_version=\u201d4.24.3\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<p><strong>Ingredi\u00ebnten <\/strong>(<i>serves 4)<\/i><\/p>\n<p><strong><\/strong><\/p>\n<p>[\/et_pb_text][et_pb_text ol_position=\"outside\" _builder_version=\"4.27.4\u2033 _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\u2033 global_colors_info=\"{}\"]<\/p>\n<p><strong>For the terrine<\/strong><\/p>\n<ul style=\"font-weight: 400;\">\n<li>Kingfish yellowtail head (approx. 1 whole head)<\/li>\n<li>Spices: 1 tsp sweet paprika, 1 tsp curry powder, \u00bd tsp ground ginger<\/li>\n<li>Fish broth (approx. 100 ml)<\/li>\n<li>Gelatin sheets or powder (approx. 1,5 g)<\/li>\n<li>Salt, to taste<\/li>\n<\/ul>\n<ul><\/ul>\n<p>[\/et_pb_text][et_pb_text ol_position=\"outside\" _builder_version=\"4.27.4\u2033 _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\u2033 global_colors_info=\"{}\"]<\/p>\n<p><strong>For the sauce<\/strong><\/p>\n<ul style=\"font-weight: 400;\">\n<li>Fish scraps: head, tail, and other parts of kingfish yellowtail<\/li>\n<li>1 knob of butter<\/li>\n<li>Salt and pepper, to taste<\/li>\n<li>Additional fish broth to adjust consistency<\/li>\n<\/ul>\n<ul><\/ul>\n<p>[\/et_pb_text][et_pb_text ol_position=\"outside\" _builder_version=\"4.27.4\u2033 _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\u2033 global_colors_info=\"{}\"]<\/p>\n<p><strong>Garnish<\/strong><\/p>\n<ul style=\"font-weight: 400;\">\n<li>Mixed edible flowers<\/li>\n<\/ul>\n<p>&nbsp;<\/p>\n<ul><\/ul>\n<p>[\/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<p><strong>Voorbereiding:<\/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; hover_enabled=&#8221;0&#8243; custom_css_main_element=&#8221;font-weight: 400&#8243; global_colors_info=&#8221;{}&#8221; sticky_enabled=&#8221;0&#8243;]<\/p>\n<p><strong>Preparing the fish head<\/strong><\/p>\n<ol style=\"font-weight: 400;\">\n<li style=\"list-style-type: none;\">\n<ul>\n<li>Preheat oven to 180-200\u00b0C (350-390\u00b0F).<\/li>\n<li>Roast the whole kingfish yellowtail head for about 40 minutes.<\/li>\n<li>Carefully remove all bones from the cooked head, leaving only the meat.<\/li>\n<li>Season the meat with paprika, curry, ginger, and salt.<\/li>\n<\/ul>\n<\/li>\n<\/ol>\n<p><strong>Setting the terrine<\/strong><\/p>\n<ol style=\"font-weight: 400;\">\n<li style=\"list-style-type: none;\">\n<ul>\n<li>Soften the gelatin in some hot fish broth.<\/li>\n<li>Mix the gelatin-infused broth into the seasoned meat.<\/li>\n<li>Pour the mixture into a metal mold or tray and chill in the refrigerator until set.<\/li>\n<li>Slice the chilled terrine into thin pieces.<\/li>\n<\/ul>\n<\/li>\n<\/ol>\n<p><strong>Preparing the sauce<\/strong><\/p>\n<ol style=\"font-weight: 400;\">\n<li style=\"list-style-type: none;\">\n<ul>\n<li>Roast the fish scraps (head, tail, etc.) in the oven until browned.<\/li>\n<li>Make a reduction similar to a brown sauce by simmering the roasted scraps in fish broth until concentrated.<\/li>\n<li>Strain the sauce and let it cool.<\/li>\n<li>Remove the solidified fat from the surface.<\/li>\n<li>Return the sauce to the heat and reduce again until thick and glossy.<\/li>\n<li>Finish the sauce by whisking in a knob of butter for shine and richness.<\/li>\n<li>Strain once more to achieve a smooth texture.<\/li>\n<\/ul>\n<\/li>\n<\/ol>\n<ol style=\"font-weight: 400;\">\n<li><strong>Plating<\/strong><\/li>\n<\/ol>\n<ol style=\"font-weight: 400;\">\n<li style=\"list-style-type: none;\">\n<ul>\n<li>Arrange the terrine slices on the plate.<\/li>\n<li>Spoon some sauce over the terrine.<\/li>\n<li>Garnish with edible flowers for a fresh and elegant touch.<\/li>\n<\/ul>\n<\/li>\n<\/ol>\n<p>&nbsp;<\/p>\n<ul>\n<li style=\"list-style-type: none;\">\u00a0<\/li>\n<\/ul>\n<p>[\/et_pb_text][\/et_pb_column][\/et_pb_row][\/et_pb_section]<\/p>","protected":false},"excerpt":{"rendered":"<p>Kingfish Yellowtail Head Terrine with Spices, Roasted Fish Stock Reduction Sauce, and Edible Flowers Andrea MattasoglioIngredients (serves 4) For the terrine Kingfish yellowtail head (approx. 1 whole head) Spices: 1 tsp sweet paprika, 1 tsp curry powder, \u00bd tsp ground ginger Fish broth (approx. 100 ml) Gelatin sheets or powder (approx. 1,5 g) Salt, to [&hellip;]<\/p>","protected":false},"author":1,"featured_media":10311,"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":"","footnotes":""},"categories":[23],"tags":[],"class_list":["post-10330","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 - https:\/\/yoast.com\/wordpress\/plugins\/seo\/ -->\n<title>Kingfish Yellowtail Head Terrine with Spices, Roasted Fish Stock Reduction Sauce, and Edible Flowers - 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\" 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