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Seared kingfish

Seared kingfish with sushi rice and a green curry cream.

Ingredients

1savoro mustard
180mlOlive oil
60mlYuzu juice

50gwakame
30gSushi vinegar
50gEgg white
about 450 grams sunflower oil
50gwashed spinach
green curry paste

200mlsoybean oil
80gCurly parsley
75mlButtermilk

Algae powder
Butter
brick pastry
dashi bouillon
nori powder

Cornichons

Preparation

  1. Remove the skin and belly flap from the fillet (we use these for our amuse-bouche – tartare).
  2. Make a marinade of yuzu juice, olive oil, and mustard.
  3. Marinate the kingfish fillet in this marinade for 30 minutes.
  4. Pat the kingfish fillet dry and sear with a blowtorch.

  1. Mix all ingredients, except the sunflower oil, in a blender.
  2. Let the blender run well so everything is well mixed.
  3. Now, while blending, add the sunflower oil until the mixture reaches a creamy texture (similar to mayonnaise).

  1. Blend the soybean oil with the curly parsley in the thermoblender at 70°C for 10 minutes.
  2. Season with salt.
  3. Pour the oil into a coffee filter and filter gently until you have a green oil.
  4. Mix the oil with the buttermilk.

  1. Melt the butter and mix in some algae powder.
  2. Cut or trim the brick pastry to size and brush with the algae butter.
  3. Fold around a round baking mold and bake until crispy in an oven at 170°C.
  4. Wash the sushi rice and cook the rice in the dashi stock.
  5. Drain the rice and season with nori powder.
  6. Fill the brick pastry roll with the cooled rice.

  1. Slice the cornichons into thin slices.
  2. Pat dry and deep-fry at 180°C until crispy.