Whisky-infused, Rolled Dutch Yellowtail with Pickled Salsifis

Chef  Nicolas Sintes

From Chef:

“For this recipe, I’m using the top loin, rolling it in a whisky-infused wood leaf. A very natural dish to end winter with woody and intense flavors. The slightly pickled salsifis add a touch of acidity.”

Serves 1 – 2



  • 1 top loin
  • 1 wood sheet
  • 80 g / 240 ml whisky
  • 300 g / ~3 cups salsifis
  • 6 pc of brussel sprout
  • 200 g / ¾ cup heavy cream
  • 50 g / 3 ½ tbsp butter
  • 40 g / 40 ml vinegar
  • 20 g / 1 ⅔ tbsp of sugar



    • For the fish:

      Slice the fish, keeping the top filet. Torch-mark it and roll it in a wood sheet soaked with whisky. Cook directly on the embers for about 1O minutes.

      For the garnish: 

      Peel the salsifis, cook a portion in sticks with oil and butter. Remove the fat and deglaze with the vinegar.

      Slice a portion of salsifis into a thin rounds and place them in the warm pickling mixture.

      Slice thin strips from a salsifi, fry them at 140°C / 280°F and roll them into a spiral shape upon cooking.

      Use all the trimmings of salsifis and add cream to realize a smooth puree.

      Blanch the brussel sprout leaves very quickly and add olive oil before serving.