Whisky-infused, Rolled Yellowtail with Pickled Salsifis
Chef Nicolas Sintes
From Chef:
“For this recipe, I’m using the top loin, rolling it in a whisky-infused wood leaf. A very natural dish to end winter with woody and intense flavors. The slightly pickled salsifis add a touch of acidity.”
Serves 1 – 2
Ingredients
- 1 top loin
- 1 wood sheet
- 80 g / 240 ml whisky
- 300 g / ~3 cups salsifis
- 6 pc of brussel sprout
- 200 g / ¾ cup heavy cream
- 50 g / 3 ½ tbsp butter
- 40 g / 40 ml vinegar
- 20 g / 1 ⅔ tbsp of sugar
Preparation:
-
For the fish:
Slice the fish, keeping the top filet. Torch-mark it and roll it in a wood sheet soaked with whisky. Cook directly on the embers for about 1O minutes.
For the garnish:
Peel the salsifis, cook a portion in sticks with oil and butter. Remove the fat and deglaze with the vinegar.
Slice a portion of salsifis into a thin rounds and place them in the warm pickling mixture.
Slice thin strips from a salsifi, fry them at 140°C / 280°F and roll them into a spiral shape upon cooking.
Use all the trimmings of salsifis and add cream to realize a smooth puree.
Blanch the brussel sprout leaves very quickly and add olive oil before serving.