{"id":7773,"date":"2023-09-26T09:21:51","date_gmt":"2023-09-26T07:21:51","guid":{"rendered":"https:\/\/dutch-yellowtail.com\/?p=7773"},"modified":"2024-08-05T09:30:56","modified_gmt":"2024-08-05T07:30:56","slug":"panko-fried-dutch-yellowtail-with-fish-veloute-sauce","status":"publish","type":"post","link":"https:\/\/thekingfishcompany.com\/nl\/recepten\/panko-fried-dutch-yellowtail-with-fish-veloute-sauce\/","title":{"rendered":"In panko gebakken geelstaart met vissaus Velout\u00e9"},"content":{"rendered":"<p>[et_pb_section fb_built=\u201d1\u2033 _builder_version=\u201d4.18.1\u2033 _module_preset=\u201ddefault\u201d background_color=\u201dRGBA(0,0,0,0)\u201d width=\u201d100%\u201d max_width=\u201d2560px\u201d module_alignment=\u201dcenter\u201d custom_margin=\u201d||||false|false\u201d custom_padding=\u201d4px||0px||false|false\u201d da_disable_devices=\u201doff|off|off\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 admin_label=\u201dRow\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 locked=\u201doff\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 hover_enabled=\u201d0\u2033 custom_css_main_element=\u201dfont-weight: 400\u2033 global_colors_info=\u201d{}\u201d sticky_enabled=\u201d0\u2033]<\/p>\n<h4>In panko gebakken geelstaart met vissaus Velout\u00e9<\/h4>\n<h5>Chef <span style=\"font-weight: 400;\">Antonio Colasanto<\/span><br \/><a href=\"https:\/\/www.instagram.com\/antonio.colasanto_masterchef10\/#\" 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><\/h5>\n<p>We bet you\u2019ve never tried our fish quite like this before \u2014 crispy Yellowtail paired with a velvety sauce crafted from its own trimmings, succulent clams, fragrant parsley oil, and a sprinkle of zesty bitter orange powder.<\/p>\n<p>&nbsp;<\/p>\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><\/p>\n<p><strong><\/strong><\/p>\n<p>[\/et_pb_text][et_pb_text ol_position=\u201doutside\u201d _builder_version=\u201d4.21.0\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 global_colors_info=\u201d{}\u201d]<\/p>\n<p><strong>For the Fish<\/strong><\/p>\n<ul>\n<li>whole Yellowtail +\/- 2kg<\/li>\n<li>1 \u00bc cups \/ 200 g flour 00<\/li>\n<li>\u00be to 1 cup \/ 200 ml cold sparkling water<\/li>\n<li>salt<\/li>\n<li>1 \u00be cups \/ 200 g panko<\/li>\n<li>2 cups \/ 500 ml vegetable seed oil (for frying)<\/li>\n<\/ul>\n<p><strong>For the velout\u00e9 sauce:<\/strong><\/p>\n<ul>\n<li>yellowtail trimmings and spine<\/li>\n<li>extra virgin olive oil (EVOO)<\/li>\n<li>1 garlic clove<\/li>\n<li>\u2154 cup \/ 100 g carrot<\/li>\n<li>2 \u00be tbsp \/ 10 g Parsley<\/li>\n<li>2 \u00be tbsp \/ 40 ml white wine<\/li>\n<li>1 cup \/ 200 g ice cubes<\/li>\n<li>\u00be to 1 cup \/ 200 ml water<\/li>\n<li>3 \u00bd tbsp \/ 50 ml cream<\/li>\n<li>\u00be lbs \/ 300 g clams<\/li>\n<li>salt and pepper<\/li>\n<\/ul>\n<p><strong>For the parsley oil:<\/strong><\/p>\n<ul>\n<li>2 cups \/ 50 g parsley leaves<\/li>\n<li>\u00be cups \/ 150 ml vegetable seed oil<\/li>\n<li>salt<\/li>\n<\/ul>\n<p><strong>Other:<\/strong><\/p>\n<ul>\n<li>1 tsp \/ 5 g bitter orange powder<\/li>\n<\/ul>\n<p>&nbsp;<\/p>\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=\u201doutside\u201d _builder_version=\u201d4.21.0\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 custom_css_main_element=\u201dfont-weight: 400\u2033 global_colors_info=\u201d{}\u201d]<\/p>\n<ul>\n<li><span style=\"font-weight: 400;\">Start by filleting your whole Yellowtail, putting aside the top loin, and\u2014separately\u2014the bones. The bottom loin, the head, and the collar can be used in other recipes.<\/span>\n<p>&nbsp;<\/p>\n<\/li>\n<li><span style=\"font-weight: 400;\">Put some oil in a casserole, add the garlic, and make a sofrito with onion, carrot, and parsley. Add the fish bones. When the bones are nicely browned, deglaze with the white wine, and once all the alcohol has evaporated, add the ice cubes and the water. Simmer for 10-15 minutes. Add your clams, and once they\u2019ve opened, separate and de-shell them. Add cream to your base and simmer for another 10-15 minutes. Filter your base and simmer until it reaches the desired thickness. Add the de-shelled clams.<\/span><\/li>\n<\/ul>\n<p><span style=\"font-weight: 400;\"><\/span><\/p>\n<ul>\n<li><span style=\"font-weight: 400;\">To prepare the parsley oil, you\u2019ll need to blanch the parsley leaves for only a few seconds and then immediately cool them down in iced water. Eliminate all the excess water and blend the leaves with seed oil. Filter your oil.<\/span><\/li>\n<\/ul>\n<p><span style=\"font-weight: 400;\"><\/span><\/p>\n<ul>\n<li><span style=\"font-weight: 400;\">Prepare a batter with sparkling water and flour. Dip your Yellowtail loin first in the batter, then in the panko. Fry in seed oil at 375\u00b0F \/\u00a0 190\u00b0C until it becomes golden. Add salt and cut it.<\/span><\/li>\n<\/ul>\n<p><span style=\"font-weight: 400;\"><\/span><\/p>\n<ul>\n<li><span style=\"font-weight: 400;\">Plating: Put your fish velout\u00e9 at the bottom of the dish, add the fried Yellowtail, the parsley oil, and a sprinkle of bitter orange powder.<\/span><\/li>\n<\/ul>\n<p>[\/et_pb_text][\/et_pb_column][\/et_pb_row][\/et_pb_section]<\/p>","protected":false},"excerpt":{"rendered":"<p>We bet you\u2019ve never tried our fish quite like this before \u2014 crispy Yellowtail paired with a velvety sauce crafted from its own trimmings, succulent clams, fragrant parsley oil, and a sprinkle of zesty bitter orange powder. <\/p>","protected":false},"author":3,"featured_media":8170,"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-7773","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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