Yellowtail kingfish turnip greens gooseberry
With the introduction of Codium Blue, Koppert Cress is challenging culinary professionals and enthusiasts to embark on a new adventure and discover the unprecedented potential of this ‘Truffle of the Sea’.
Prepare turnip greens broth.
Slice 6-day dry-aged Yellowtail kingfish into 2 cm slices and sprinkle the side with seaweed powder.
Make a cream based on Codium Blue oil.
Prepare brunoise of turnip greens.
Using a cutter, cut small rounds from the leaves of the turnip greens.
Cook the green unripe strawberry in sweet-and-sour and cut into wedges.
Cut wafer-thin slices of radish.
Finally, make an oil with fresh juniper.
| Yellowtail Kingfish | |
| Turnip greens | |
| Cream of Codium Blue (Koppert Cress) | |
| Radishes | |
| Unripe green strawberries | |
| Oil with juniper berries |
Dressing
Dress the green broth in a nice deep round plate and place the Yellowtail kingfish slices in the centre.
Pipe some tufts of the Codium Blue cream on top of the fish.
Place the strawberry wedges on top of the cream and the brunoise of turnip greens.
Further garnish the dish with the radish slices and turnip greens leaves.
Add pieces of Codium Blue.
Finally, drizzle the oil with the juniper berries all around the dish.
Add some freshly ground pepper from dried juniper at the table.
Preparation of side dish
Grill the belly of the Yellowtail kingfish briefly on the Japanese grill.
Place it with fork on a separate plate.
Pipe some tufts of the Codium cream on the fish.
Garnish with rapeseed flowers and Zorri Cress.
Decorate dried branches of juniper around the plate.
Enjoy this beautiful dish!
| Belly of the yellowtail kingfish | |
| Cream of Codium Blue (Koppert Cress) | |
| Zorri Cress (Koppert Cress) | |
| Codium Blue (Koppert Cress) | |
| Pepper from dried juniper berries | |
| Cabbage seed flowers |