Forever Oceans Yellowtail Prepared Three Ways
Recipe courtesy of Richard Brumm, CEC, CCA, Director of Culinary Operations and Executive Chef for the Bonita Bay Club in Bonita Springs, Fla.
Ingredients
- Ingredients for Rice Flour:
- basmati rice - 225 gms.
- salt - 6 gms.
- black peppercorns - 3 gms.
- coriander - 1.5 gms.
- Urfa Chili Flake - .5 gms.
- Ingredients for Chimichurri:
- Italian parsley - 60 gms.
- cilantro - 60 gms.
- oregano - 30 gms.
- basil - 10 gms.
- olive oil - 120 gms.
- sherry vinegar - 30 gms.
- lime - 1 ea., juiced and zested
- garlic - 3 cloves, crushed
- kosher salt - to taste
- black pepper - to taste
- red chili flake - to taste
- Ingredients for pickled fresno chiles:
- rice vinegar - 600 gms.
- coriander - 1.5 gms.
- Urfa chili flake - 1.75 gms.
- sugar - 12.75 gms.
- kosher salt - 10 gms.
- garlic cloves - 3 ea.
- bay leaf - 1 ea.
- Fresno chile - 210 gms., cored, seeded and sliced thin
- Ingredients for for Corn Puree:
- sweet corn - 200 gms., grilled and shucked
- heavy cream - 120 gms.
- kosher salt - 2.25 gms.
- xanthan gum - .5%
- Ingredients for pickled red onion
- red onion - 100 gms., sliced 2mm thick
- rice vinegar - 200 gms.
- sugar - 50 gms.
- star anise - 1 ea.
- cinnamon stick - .25 ea.
- cardamom pod - 1 ea., crushed
- juniper berry - 2 ea.
- Ingredients for LAB Fermented Raspberry Juice:
- raspberry - 500 gms.
- kosher salt - 10 gms.
- Ingredients for Ceviche:
- Forever Oceans yellowtail - 300 gms., small dice
- honey mango - 50 gms., brunoise
- pickled red onion - 50 gms., brunoise
- fermented raspberry juice - 50 gms.
- lime - 1 ea., juice & zest
- kosher salt - to taste
- white pepper - to taste
- Fresno chiles - 12 slices, thin
- corn tortilla - 20 strips, thinly sliced
- Ingredients to plate:
- Forever Oceans Yellowtail - 2 ea., butchered into 4 loins, 4 collars & ceviche trim
- butter - 30 gms.
- thyme - 1 sprig
- garlic - 1 clove, crushed
- cauliflower blossoms - 120 gms.
- olive oil - to taste
- Calamansi Vinegar - to taste
Instructions
Procedure for Rice Flour:
- Combine all ingredients and grind in Mockmill to produce a fine flour.
Procedure for Chimichurri:
- Combine all ingredients in a blender and puree.
Procedure for Pickled Fresno Chiles:
- Bring all ingredients to a boil and pour over Fresno Chile’s chill completely. Let rest at least 6 hours.
Procedure for Corn Puree:
- Place corn, cream and salt in an appropriate pot and bring to a boil. Transfer to Vitamix and puree smooth.
- Strain
- Weigh puree, transfer back to Vitamix and ass 0.5% Xanthan gum by weight. Puree, strain and transfer to squeeze bottle.
Procedure for Pickled Red Onion:
- Place red onions in a shallow bowl
- Bring remaining ingredients to a boil and pour over onions
- Chill
Procedure for LAB Fermented Raspberry Juice:
- Place raspberries and salt in cryovac bag. Vacuum seal at 100% ferment at room temperature (70-75˚F) 5 days. Strain liquid and use as needed.
Procedure for Ceviche:
- Combine all ingredients in stainless steel bowl. Let marinade 5 minutes before serving. Garnish with slices of fresno peppers and crisp corn tortilla strips.
Procedure for Plate:
- Dredge collars in rice flour mixture, fry at 350˚f until golden and cooked through, season with Maldon salt.
- Sautee loin in olive oil, skin side down until crisp, flip over, add butter, thyme and clove. Baste until just cooked.
- Drizzle corn puree onto plate.
- Place collar on plate, garnish with Chimichurri, and pickled Fresno chiles.
- Place loin next garnished with dressed cauliflower blossoms and corn leaf.
- Place ceviche last, garnished with fresh Fresno and crisp corn strips.