
Pan-Seared Yellowtail with Carrot silk, Anson Mills Farro Verde Tabbouleh and Kumquat Mustarda
Recipe courtesy of Scott Ryan, CEC, AAC, Executive Chef, The Country Club (Pepper Pike, Ohio)
Ingredients
- olive oil - 2 Tbsps.
- yellowtail filets - 4 filets, skin on
- shallots - 1, jullienne
- thyme sprigs - 2-3 ea.
- tarragon sprigs - 2-3 ea.
- butter - 3 Tbsps.
- lemon - 1, split
- salt - to taste
- pepper - to taste
- Ingredients for Carrot Silk
- olive oil - 2 Tbsps.
- carrots - 3 cups, peeled, chopped
- carrot juice - 3 cups
- onion - 1/2 cup, rough cut
- ginger - 1 tsp., peeled, minced
- xanthan - pinch
- apple cider vinegar - 1 tsp.
- honey - 1 Tbsp.
- salt and pepper - to taste
- Ingredient for Farro Verde Tabbouleh:
- Anson Mills Farro verde - 2 cups, cooked
- parsley - 1/2 cup, chopped
- mint - 2 Tbsps., chopped
- tomatoes - 1/4 cup, seeded, diced
- olive oil - 2 Tbsps.
- cilantro - 2 Tbsps., chopped
- cerignola olives - 1/4 cup, sliced or quartered
- lemon juice - 1 Tbsp., fresh
- salt - to taste
- pepper - to taste
- Ingredients for Kumquat Mustarda
- kumquats - 1 cup, sliced
- pistachios - 2 Tbsps., chopped
- pine nuts - 2 Tbsps., toasted
- pickled mustard seeds - 2 Tbsps.
- chives - 1 Tbsp., minced
- sugar - 1/4 cup
- seasoned rice vinegar - 1/4 cup
- olive oil - 2 tsps.
- white wine - 1/4 cup
Instructions
Procedure for Yellowtail:
- Heat oil in large pan, season fish and sear 2minutes skin side down over high heat
- Flip fish and continue cooking 1 minute, add shallots, thyme, tarragon, lemon, and butter
- Baste fish for 1minute. Remove fish from pan and serve, you can use some of the brown butter pan sauce for the fish if desired.
Procedure for Carrot Silk:
- Heat oil in medium sauce pot, sweat onions and ginger 2-3 minutes, add carrots and carrot juice and simmer 25-20 minutes until carrots are tender, add more juice if it reduces to low.
- Remove from heat strain, saving juice and place carrots into Vitamix, add vinegar, honey, salt, and pepper and ½ of the juice.
- Puree on low increasing to high, add xanthan and adjust consistency with more carrot juice if need be.
Procedure for Farro Verde Tabbouleh:
- Place all ingredients in a bowl and toss together, let marinate for 1-2 hours
- You can serve this cold, room temperature or heat up in a pan
Procedure for Kumquat Mustarda:
- In small stainless-steel pot add sugar, white wine, vinegar and bring to boil, add sliced seeded kumquats, and cook for 15-20 minutes reducing the syrup down
- Let steep for 1 hour or under refrigeration over night
- Mix kumquats, pistachios, pine nuts, mustard seeds, chives, and olive oil
Chef's Note: garnish with sunchoke chips and Chef's Garden Micro greens