This dish featuring The Kingfish Company's Yellowtail was crafted by JRE-Chef Mart Scherp in partnership with The Kingfish Company for the JRE-International Congress held in Paris, France. The succulent Yellowtail from The Kingfish Company brings a delicate yet robust taste, perfectly complemented by the richness of caviar. The refreshing citrus notes of grapefruit interplay with the crisp freshness of cucumber, adding an extra layer to each bite.
The Kingfish Company Yellowtail, caviar (Ociëtra), grapefruit, cucumber
Category
Fish & Shellfish
Persons
4
Marinate the Kingfish Yellowtail
Cut the Kingfish Yellowtail filets in thin slices.
Arrange the slices in 4 serving bowls.
Using a brush, lightly coat the fish with olive oil.
Sprinkle white and red grapefruit citrus kernels over the fish.
Season with a touch of Oosterschelde salt (Zeeuwsche Zoute)
Add white pepper to taste.
| 240 g | The Kingfish Company Yellowtail Kingfish filet 750-1250g fresh+skin |
| Olive oil with mild flavour | |
| 1 | Red grapefruit |
| 1 | White grapefruit |
| White pepper from mill finely ground | |
| Oosterschelde salt (Zeeuwsche Zoute or local fleur de sel) |
Cucumber rolls
Peel the cucumber.
Using a slicing machine, cut very thin, long slices without seeds.
Roll up the cucumber slices with tweezers to create rolls.
Cut the rolls in half for serving.
| 1 | Cucumber |
Finishing
Finely rasp some lemon zest over the fish.
Add six small dots basil cream.
Place four cucumber rolls per dish.
Drizzle the green herbs oil over the fish.
Garnish with six Nasturtium leaves alongside the basil cream.
Add a small scoop of caviar (Ociëtra) to each dish.
| Zest of 1 lemon | |
| 24 g | Basil cream |
| 24 g | Green herbs oil |
| 1 tray | Nasturtium green leaves with stem |
| 16 g | Royal Belgian Kaviar Ociëtra |