Dutch Yellowtail with caramelized apricots, and coconut.
by Chef Mikel Anthony
This recipe is part of the Chef’s Roll Test Kitchen, in partnership with Kingfish Zeeland, WUSTOF, and FOH.
Yellowtail
INGREDIENTS
- 5/6 oz. Yellowtail fillets
- 3 ea. Pink peppercorns
- 1 ea. Cardamom pod
- Olive oil, for poaching
METHOD
- Poach until cooked to desired temp. I would recommend cooking at approx. 117F for 5 minutes and torching the top.
Sauce
INGREDIENTS
- 1 piece lemongrass, minced
- 1 tbsp. ginger
- 1 small bunch parsley
- 2 ea. green plums or fruit of choice
- Water from 1 coconut
METHOD
- Char the ginger and lemongrass.
- Puree with the rest of the ingredients.
Coconut Cream
INGREDIENTS
- Coconut flesh
METHOD
- Scrape white flesh from coconut.
- Puree with a little bit of water at a time until smooth cream forms. Add a touch of xanthum to help stabilize.
- Garnish with caramelized apricots and shiso.
