Panko-fried Dutch Yellowtail With Fish Velouté Sauce

Chef  Antonio Colasanto

We bet you’ve never tried our fish quite like this before — crispy Dutch Yellowtail paired with a velvety sauce crafted from its own trimmings, succulent clams, fragrant parsley oil, and a sprinkle of zesty bitter orange powder.



For the Fish

  • whole Dutch Yellowtail +/- 2kg
  • 1 ¼ cups / 200 g flour 00
  • ¾ to 1 cup / 200 ml cold sparkling water
  • salt
  • 1 ¾ cups / 200 g panko
  • 2 cups / 500 ml vegetable seed oil (for frying)

For the velouté sauce:

  • yellowtail trimmings and spine
  • extra virgin olive oil (EVOO)
  • 1 garlic clove
  • ⅔ cup / 100 g carrot
  • 2 ¾ tbsp / 10 g Parsley
  • 2 ¾ tbsp / 40 ml white wine
  • 1 cup / 200 g ice cubes
  • ¾ to 1 cup / 200 ml water
  • 3 ½ tbsp / 50 ml cream
  • ¾ lbs / 300 g clams
  • salt and pepper

For the parsley oil:

  • 2 cups / 50 g parsley leaves
  • ¾ cups / 150 ml vegetable seed oil
  • salt


  • 1 tsp / 5 g bitter orange powder



  • Start by filleting your whole Dutch Yellowtail, putting aside the top loin, and—separately—the bones. The bottom loin, the head, and the collar can be used in other recipes.


  • Put some oil in a casserole, add the garlic, and make a sofrito with onion, carrot, and parsley. Add the fish bones. When the bones are nicely browned, deglaze with the white wine, and once all the alcohol has evaporated, add the ice cubes and the water. Simmer for 10-15 minutes. Add your clams, and once they’ve opened, separate and de-shell them. Add cream to your base and simmer for another 10-15 minutes. Filter your base and simmer until it reaches the desired thickness. Add the de-shelled clams.


  • To prepare the parsley oil, you’ll need to blanch the parsley leaves for only a few seconds and then immediately cool them down in iced water. Eliminate all the excess water and blend the leaves with seed oil. Filter your oil.


  • Prepare a batter with sparkling water and flour. Dip your Dutch Yellowtail loin first in the batter, then in the panko. Fry in seed oil at 375°F /  190°C until it becomes golden. Add salt and cut it.


  • Plating: Put your fish velouté at the bottom of the dish, add the fried Yellowtail, the parsley oil, and a sprinkle of bitter orange powder.