Dutch Yellowtail with Sour Cherry Jus and Fresno chili

by chef Noah Poses


For the Sauce:

  • 1500g  Sour cherries
  • 1000g Champagne vinaigrette
  • 150g Sugar
  • 50g Salt

Combine all in a medium pot and bring to a boil.  Cool down with all the cherries in the liquid.  Once cool, strain through a chinoise and pfte.

For the mustard seeds:

  • 300g Mustard seeds, blanched 3 times in boiling water.
  • 130g Water
  • 260g Champagne vinaigrette
  • 15g Sugar
  • 9g Salt

In a medium pot put mustard seeds and cover with water, bring to a boil and strain, repeat 3 times.  Combine mustard seeds and the rest of the ingredients and bring to a boil, cool and reserve in liquid.

 To serve: for 1 portion

  • 55g Dutch Yellowtail
  • 30g Cherry juice
  • 8g Pickled mustard seeds
  • 15g Fresh sweet cherry cheeks
  • 8ea(4g) Fresno chili slices
  • 10ea Micro fennel
  • Maldon/black pepper

Place yellowtail down on an app plate, spoon juice around the fish.  Spoon mustard seeds into the juice.  Top the fish with fresno chili, season with maldon salt and black pepper.  Garnish with micro fennel and serve!