Confit Yellowtail with Dashi Beurre Blanc & Oyster

Chefs: Jules Wiringa     &  Andrea Mattasoglio  

If you want to taste tender, melt-in-your-mouth fish complimented by an herbal freshness and balanced by a subtle salt, you must give this dish a try!

This is the second dish our friends Jules Wiringa and Andrea Mattasoglio made while visiting our farm in Zeeland, and, as usual, they delivered in both taste and presentation.

Want to give it a try? Head on over to Jules’ website for the full recipe.