Mosaic fish dish with a cucumber broth and pommes soufflé

Ingredients

• 1 whole Dutch Yellowtail (about 800 g, fresh, skin will be removed later)
• 300 grams Fish Trimmings (collected from filleting, kept very cold)
• 20 grams Salt (kosher or sea salt)
• 50 grams White Wine (dry white wine, used for parsley farce)
• 100 grams Double Cream (heavy cream, added to parsley farce)
• 10 grams Dried Seaweed Powder (nori or kombu powder, for dusting fish and souffle)
• 20 grams Squid Ink (for black seaweed pom souffle)
• 80 grams Codium Seaweed (fresh or dried codium, used in black souffle and garnish)
• 1 piece Waxy Potato (about 300 g, thinly sliced (1 mm) for souffle)
• 10 grams Potato Starch (coats half of the potato slices for crispness)
• 30 grams Egg White (for coating potato slices, lightly beaten)
• 40 grams Egg White (for yogurt emulsion, room temperature)
• 700 grams Cucumber (peeled, thick sliced for broth)
• 450 grams Celery (thick sliced, for broth)
• 1 piece Shallot (clean, peeled)
• 1 piece Green Jalapeño (clean, seeded if less heat desired)
• 2 grams Suntana Powder (binding powder for broth (similar to xanthan gum))
• 40 grams White Wine Vinegar (for cucumber broth)
• 60 grams Plain Yogurt (full‑fat Greek style)
• 150 grams Neutral Oil (vegetable or canola oil, for emulsion)
• 10 grams Sushi Vinegar (sweet rice vinegar for emulsion)
• 5 grams Flaky Salt (for final garnish)
• a few pieces Borage Flowers (edible garnish)

Instructions

1. Fillet the Dutch Yellowtail and Collect Trimmings

   Pat the whole fish dry, insert a sharp knife just below the dorsal fin and cut along the head to the tail, then repeat on the other side to remove both fillets. Turn the carcass, repeat the cuts to free the second fillet, then twist off the head. Scrape any remaining flesh from the bones with a spoon and set the flesh aside for the farce. Keep the bones for stock later.

   Time: PT15M

2. Prepare the Fish Mosaic

   Trim off darker meat from the loins, slice the fillet into ultra‑thin ribbons (about 2 mm). Season both sides with salt, then dust generously with dried seaweed powder and rub gently. Lay the ribbons on several layers of tightly stretched plastic foil, roll tightly, knot both ends, and trim excess foil. Cook the roll in a steam oven or sous‑vide at 46°C for 26 minutes. Immediately plunge the cooked roll into an ice bath with plenty of ice, then refrigerate overnight.

   Time: PT41M

   Temperature: 46°C

3. Make the Parsley Farce

   Blend 20 g fresh parsley leaves with 4 g salt and 50 g white wine until smooth. Add 300 g cold fish trimmings, blend again being careful not to heat the mixture. Incorporate 100 g double cream, stop mixing once fully combined. Pass the mixture through a fine mesh sieve using a ladle, spread the purée on a silicone sheet and bake at 110°C for 30 minutes. Let cool completely, cut circles with a small round cutter, torch the tops briefly, cover with foil and refrigerate.

   Time: PT42M

   Temperature: 110°C

4. Prepare Black Seaweed Pom Soufflé

   Spread 20 g squid ink on a silicone sheet, sprinkle 80 g codium seaweed on top and dry in a dehydrator or oven at 60°C until completely dry (about 15 minutes). Blend the dried sheets into a fine black powder. Peel a large waxy potato and slice on a mandolin to ~1 mm thickness. Arrange four rows on the work surface; dust two rows with potato starch, the other two with a thin layer of egg white. Stack the rows, cut into circles with a round cutter, and fry the pieces at 170°C until they puff and turn golden (≈5 minutes). Drain on kitchen paper, dust with the seaweed powder, shake in a sieve to remove excess, and store airtight.

   Time: PT32M

5. Make Cucumber‑Celery Broth

   Trim ends off two cucumbers, slice thickly, and combine with 450 g thick‑sliced celery, one clean shallot, one green jalapeño, 20 g parsley leaves, and 40 g white wine vinegar in a blender. Blend until smooth, then strain through a cheesecloth‑lined sieve. Stir in 2 g Suntana powder to bind, season with salt to taste, and chill.

   Time: PT15M

6. Prepare Yogurt Emulsion

   In a blender combine 40 g egg white, 10 g sushi vinegar, 4 g salt, 60 g plain yogurt, and slowly drizzle in 150 g neutral oil while blending until a stable emulsion forms. Transfer to a piping bag.

   Time: PT5M

7. Plate the Dish

   Remove the fish mosaic from the ice bath, pat dry and slice into very thin ribbons with a razor‑sharp knife. Arrange the ribbons on a plate, season lightly with flaky salt, and place three parsley‑farce circles on top. Pipe six small dots of yogurt emulsion on the fish and farce. Center the black seaweed pom‑soufflé, garnish with extra codium seaweed and fresh borage flowers, and finish with a drizzle of the chilled cucumber broth.

   Time: PT10M

Nutrition Facts

Calories

350

Protein

30 g

Carbohydrates

12 g

Fat

20 g

Fiber

2 g