Yellowtail with Ponzu and Chicken Skin

Chef Jules Wiringa

You can create this elegant and savory amuse-bouche in your home kitchen!

Recently, two of our favorite chefs, Jules Wiringa and Andrea Mattasoglio, visited our farm in Zeeland and whipped up this incredible bite-sized hors d’œuvre of torched Yellowtail belly with ponzu meringue, ponzu jelly, crispy chicken skin, and a lovage emulsion. As you might expect, it was delicious.

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