Yellowtail with carrot, parsnip puree, zucchini, hollandaise teriyaki foam, macadamia nuts

Yellowtail with carrot, parsnip puree, zucchini, hollandaise teriyaki foam, macadamia nuts

 

Chef Rens

From Chef:

“This recipe is really a culinary stunner if you ask me. All good flavor combinations together with the beautiful fried yellowtail! The sous vide cooked carrots are full of flavour because they’re not boiled in water, which causes a lot of loss of taste.”

 

Serves ~ 2

Ingredients

  • For the hollandaise teriyaki foam

    • 225 grams melted butter (warm/hot)
    • 3 egg yolks 
    • 50 grams of teriyaki glaze 
    • 20 grams of aceto balsamic vinegar 
    • Salt and pepper to taste
    • 1 tbsp hot water 
    • Hand blender 
    • Measuring cup 
    • Kidde (siphon)
    • 1 or 2 whipped cream patterns

     

  • For the parsnip cream 

    • 4 nice large parsnips 
    • Cooking cream 
    • Butter
    • Salt and pepper 
    • Hand blender 
    • Saucepan
    • Measuring cup

     

  • For the carrots

    • 1 bunch of carrots
    • Olive oil 
    • Salt and pepper 
    • Vacuum sealing device 
    • Vacuum bag 
    • Sous video stick

     

  • Other garnishes

    • 1 side Yellowtail 
    • 1 zucchini 
    • 50 grams of butter 
    • Salted macadamia nuts
    • Lamb’s lettuce
    • Teriyaki glaze

     

Preparation:


For the hollandaise teriyaki foam

Weigh all the ingredients and put them in a measuring cup, except the melted butter and hot water. Use a hand blender to mix everything. Add the water and mix well.

Then, slowly add the warm melted butter and mix well with the hand blender while doing this. The sauce will thicken with the warm butter and egg yolks. Put this sauce in a kidde. I have the smallest size and aerate it with 1 cartridge. If you have a bigger kidde now, put 2 on it. Shake well and the foam is ready for use. You can also make this foam in advance. Then put the kidde in the refrigerator and warm it in a warm bath. Just shake it well and you can use it again.

For the parsnip cream 

Peel the parsnips and cut them into pieces of about 1 cm. 

Place this in a saucepan and cover it with cooking cream and water. I always use half cooking cream and half water. 

Boil the parsnips until completely cooked. Then, drain and collect some of the cooking liquid. You can use this later if necessary. Place the cooked parsnips in a measuring cup and puree until completely smooth with a hand blender. If the puree is still too thick, use some cooking liquid to make the puree nice and smooth and thin. 

Season with salt and pepper.

For the carrots

Set the sous vide stick to 85°C. Peel the carrots and cut off the green parts. I like to leave a little space for the color, about 1 cm. Place them in a vacuum bag with a dash of olive oil, salt and pepper. Vacuum seal the carrots 

Hang them in the water bath for 1.5 hours. Then, cool in cold water. Heat in a little butter before use.


Other garnishes

Cut strips of 3 cm from a zucchini. Remove the seed frame. 

Fry these until golden brown on all sides and done in butter. Chop salted macadamia nuts. A little chuka wagame (seaweed salad.) Some extra teriyaki glaze to garnish. Lamb’s lettuce for garnish.

Layout of the board

Heat olive oil in a frying pan and fry the yellowtail fillet. When the skin is crispy, turn it over and add a knob of butter. Season with salt and pepper. Be especially creative with the layout of your plate. I’m going to tell you how I did it: I add a quenelle parsnip puree to the plate and place a little bit of seaweed salad next to it. Also add the carrots and zucchini. Place the fried fish in the center of the plate. 

Pour the foam from the kidde over the fish fillet and sprinkle the chopped macadamia nuts over it. Sprinkle some more teriyaki glaze over the whole thing and finish with the lettuce.

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