- 2 fillets / 226 g Dutch Yellowtail
- 1 head of cauliflower
- 3½ tbsp / 50 g butter
- 2¾ tbsp / 40 g coriander seed
- salt to taste
- smoked Maldon salt to taste
- extra virgin olive oil to taste
FOR THE CAULIFLOWER TUILE:
- 2¼ tbsp / 30 g cauliflower puree
- 3½ tbsp / 30 g flour
- 2 tbsp / 30 g butter
- 2 tbsp / 30 g albumen
- 2¼ tbsp / 15 g icing sugar
- 3¾ tbsp / 15 g salt
Portion the Yellowtail, leaving the skin on
Use a steamer to cook the cauliflower with aromatic herbs, a pinch of salt and a drizzle of extra virgin olive oil. Keep a part of it raw to garnish the dish.
Blend the cooked cauliflower with a drizzle of oil and a pinch of salt. Insert one part into a sphere-shaped mold and leave to freeze in the freezer.
Add a part of the cauliflower puree to the flour, melted butter, egg white, icing sugar and salt until smooth. Then put the mixture in a mold and cook in the oven at 300 °F / 150 °C degrees for 8-10 minutes.
Dry the coriander in the microwave by leaving it on full power for 30 seconds and repeating the process 4 times. Then blend it until powdered.
Put a drizzle of oil in the pan and, once hot, start cooking the yellowtail skin side up. Brown it on the other side as well and coat it with butter.
Serve by placing the yellowtail in the center of the plate, add the chilled cauliflower spheres, crispy tuiles, warm puree, raw cauliflower, coriander powder and smoked Maldon salt directly over the fish and serve.