Yellowtail kingfish turnip greens gooseberry

Ingredients

• Yellowtail kingfish
• Turnip greens
• Cream of Codium Blue
• Codium Blue
• Radishes
• Unripe green strawberries
• Oil with juniper berries

Method

• Prepare turnip greens broth.
• Slice 6-day dry-aged Yellowtail kingfish into 2 cm slices and sprinkle the side with seaweed powder.
• Make a cream based on Codium Blue oil.
• Prepare brunoise of turnip greens.
• Using a cutter, cut small rounds from the leaves of the turnip greens.
• Cook the green unripe strawberry in sweet-and-sour and cut into wedges.
• Cut wafer-thin slices of radish.
• Finally, make an oil with fresh juniper.

Dressing

• Dress the green broth in a nice deep round plate and place the Yellowtail kingfish slices in the centre.
• Pipe some tufts of the Codium Blue cream on top of the fish.
• Place the strawberry wedges on top of the cream and the brunoise of turnip greens.
• Further garnish the dish with the radish slices and turnip greens leaves.
• Add pieces of Codium Blue.
• Finally, drizzle the oil with the juniper berries all around the dish.
• Add some freshly ground pepper from dried juniper at the table.

Ingredients side dish

• Belly of the yellowtail kingfish
• Cream of Codium Blue
• Zorri Cress
• Codium Blue
• Pepper from dried juniper berries
• Cabbage seed flowers

Preparation of side dish

• Grill the belly of the Yellowtail kingfish briefly on the Japanese grill.
• Place it with fork on a separate plate.
• Pipe some tufts of the Codium cream on the fish.
• Garnish with rapeseed flowers and Zorri Cress.
• Decorate dried branches of juniper around the plate.
• Enjoy this beautiful dish!

Recipe: Yornie van Dijk