{"id":8066,"date":"2024-02-15T16:38:18","date_gmt":"2024-02-15T15:38:18","guid":{"rendered":"https:\/\/dutch-yellowtail.com\/?p=8066"},"modified":"2024-08-05T09:27:43","modified_gmt":"2024-08-05T07:27:43","slug":"gerookte-geelstaartbodemlende-met-dashi-gelee-gekonfijte-venkel-en-bloedsinaasappel","status":"publish","type":"post","link":"https:\/\/thekingfishcompany.com\/nl\/recepten\/gerookte-geelstaartbodemlende-met-dashi-gelee-gekonfijte-venkel-en-bloedsinaasappel\/","title":{"rendered":"Gerookte Yellowtail Bottom Loin met Dashi Gelee, Venkelconfijt en Bloedsinaasappel"},"content":{"rendered":"

[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 _builder_version=\u201d4.27.0\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=\u201d4.27.0\u2033 _module_preset=\u201ddefault\u201d background_color=\u201d#02003A\u201d custom_padding=\u201d5%|5%|5%|5%|true|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 global_colors_info=\u201d{}\u201d sticky_enabled=\u201d0\u2033]<\/p>\n

Gerookte Yellowtail Bottom Loin met Dashi Gelee, Venkelconfijt en Bloedsinaasappel<\/h4>\n

Chef \u00a0Nicolas Sintes<\/span>
\n\"\"<\/a>
\n<\/span>
\n<\/span>From Chef:<\/strong><\/h5>\n

\u201cFor this recipe, I\u2019ve chosen the bottom loin and smoked it. Delicate and firm with a buttery texture, the bottom-loin yellowtail belly is rich and fatty. To balance the taste and texture of the fish, the acidity of blood oranges and the freshness of fennel create a light appetizer.\u201d<\/span><\/p>\n

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

 [\/et_pb_text][et_pb_text ol_position=\u201doutside\u201d _builder_version=\u201d4.23.1\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

Ingredi\u00ebnten <\/strong><\/p>\n

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

[\/et_pb_text][et_pb_text ol_position=\u201doutside\u201d _builder_version=\u201d4.23.1\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

Voor de vis:<\/strong><\/p>\n

    \n
  • 1 onderlende van geelstaart<\/span><\/li>\n
  • 200 g zout<\/span><\/li>\n
  • 100 g suiker<\/span><\/li>\n
  • 1 schil van bloedsinaasappel<\/span><\/li>\n<\/ul>\n

    Voor de dashi gelee:<\/strong><\/p>\n

      \n
    • 1 vissenkop<\/span><\/li>\n
    • 50 g \/ 1 \u00be kopjes venkel<\/span><\/li>\n
    • 50 g \/ 1 \u00be kopjes selderijstengel<\/span><\/li>\n
    • 50 g \/ 1 \u00be kopjes ui<\/span><\/li>\n
    • 1 knoflookhandschoen<\/span><\/li>\n
    • 500 g water<\/span><\/li>\n
    • 30 g \/ 4 kopjes droge bonitovlokken<\/span><\/li>\n
    • 2 g \/ 1 theelepel agar<\/span><\/li>\n<\/ul>\n

      Voor de garnering:<\/strong><\/p>\n

        \n
      • \n
          \n
        • 1 bloedsinaasappel<\/span><\/li>\n
        • 1 venkel<\/span><\/li>\n
        • 40 g \/ 1 ml olijfolie<\/span><\/li>\n
        • 1 bos dille<\/span><\/li>\n
        • wat zeevenkel<\/span><\/li>\n<\/ul>\n<\/li>\n<\/ul>\n

          [\/et_pb_text][\/et_pb_column][et_pb_column type=\u201d1_2\u2033 _builder_version=\u201d4.27.0\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

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

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

          [\/et_pb_text][et_pb_text ol_position=\u201doutside\u201d _builder_version=\u201d4.22.2\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

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

            \n
          • \n

            Voor de vis:<\/b><\/p>\n

            Lift the fish and keep the tuna belly for the recipe. Reserve, of course, all the other parts of the fish for other recipes. Prepare the mixture of salt, sugar, and orange zest to coat our yellowtail belly with salt for 20 minutes. Once the fish is marinated with salt, rinse it thoroughly. Next, smoke the fish using a smoking gun for 10 minutes. Slice into thin pieces before serving.\u00a0<\/span><\/p>\n

            <\/p>\n

            Voor de dashi:<\/b><\/p>\n

            Tagliare la testa a met\u00e0 e aggiungere in una padella media con l'acqua, il condimento tritato e le scaglie di bonito.\nCuocere a fuoco lento per 20 minuti.\nPassare in un colino e aggiungere l'agar, far bollire il composto per 2 minuti.\nMettere una base di brodo nel piatto e lasciare riposare la gelatina in frigorifero.\u00a0<\/span><\/p>\n

            <\/p>\n

            Voor de garnering:<\/b><\/p>\n

            Verwijder de topjes van de sinaasappel en pers de stukjes uit om het sap eruit te halen.\nMeng dit met olijfolie om een vinaigrette te maken.\nSnij de venkel in kleine kwartjes, blancheer hem eerst in gezouten water om de kleur te fixeren en leg hem dan in de azijnmarinade.\nNeem de dilleblaadjes.\u00a0<\/span><\/p>\n

            <\/p>\n

            Om de schotel af te maken:<\/b>:\u00a0<\/span><\/p>\n

            Schik de gerookte vis op de delicate dashigelei en werk af met de garnering en de vinaigrette.\u00a0<\/span><\/p>\n<\/li>\n<\/ul>\n

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

            Delicate and firm with a buttery texture, the bottom-loin yellowtail belly is rich and fatty. To balance the taste and texture of the fish, the acidity of blood oranges and the freshness of fennel create a light appetizer.<\/p>","protected":false},"author":3,"featured_media":8800,"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-8066","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-recipes"],"yoast_head":"\nSmoked Yellowtail Bottom Loin with Dashi Gelee, Fennel Confit, and Blood Orange - 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\/gerookte-geelstaartbodemlende-met-dashi-gelee-gekonfijte-venkel-en-bloedsinaasappel\/\" \/>\n<meta property=\"og:locale\" content=\"nl_NL\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Smoked Yellowtail Bottom Loin with Dashi Gelee, Fennel Confit, and Blood Orange - The Kingfish Company\" \/>\n<meta property=\"og:description\" content=\"Delicate and firm with a buttery texture, the bottom-loin yellowtail belly is rich and fatty. 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