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Dutch Yellowtail with Ponzu and Chicken Skin
Recently, two of our favorite chefs, Jules Wiringa and Andrea Mattasoglio, visited our farm in Zeeland and whipped up this incredible bite-sized hors d’œuvre of torched Dutch Yellowtail belly with ponzu meringue, ponzu jelly, crispy chicken skin, and a lovage emulsion. As you might expect, it was delicious.
Want to give it a try? Head on over to Jules’ website for the full recipe.