Chef Andrea Mattasoglio

This creative spin on a classic tataki will have you feeling like a pro at home.

Ingredients for 4 people:

• 1 fillet / 120 g Dutch Yellowtail cut into 1 oz /30 g portions

• 1 celeriac 1

• 2 beets

• 2 tbsp / 30 ml soy sauce

• 2 ½ tbsp / 40 ml extra virgin olive oil

• 1 ginger root

• 1 orange

• 2 finger limes 2

• 1 onion

• 1 cup / 20g seasonal mixed salad

• salt to taste

• sugar to taste

For the green oil:

• ½ cup / 40g leek (only the green part)
• 1 ½ tbsp / 5g parsley stalks
• 1 cup / 250ml seed oil
• salt to taste

Preparation:

• Portion the Dutch Yellowtail.

• Marinate the portions in extra virgin olive oil, orange juice and fresh ginger for at least an hour. Then cut them into regular slices ¼ in / ½-cm thick.

• Finely chop the onion and spread it out on a baking tray. Cook at 250 °F / 130 °C for about 2 hours and 30 minutes. Then blend the onion until it is reduced to a powder

• Boil your beets in water for an hour to make a broth.

• Blanch the green part of the leek and the parsley stems in boiling salted water. Dry them completely with a cloth, then cover them with seed oil and blend everything. Wait an hour, then pass the oil through a strainer with a paper filter to separate the oil from the solid residues. Let the oil filter through and wait patiently for the process to complete.

• Finely cut the celeriac with a circular vegetable slicer, roll it up and sear it in a pan with extra virgin olive oil, a broth obtained from an infusion of beets boiled in water for an hour, the soy sauce, a pinch of salt and sugar. Leave to reduce and caramelize.

• Burn the Yellowtail with a torch until it reaches the cooking level of a traditional tataki. Compose the dish and add some fresh finger lime and a mixed seasonal salad.