Lunch

Pan-Seared Yellowtail with Turmeric–Miso Crust, Charred Broccolini & Black Garlic Beurre Blanc

Name: Pan-Seared Yellowtail with Turmeric–Miso Crust, Charred Broccolini & Black Garlic Beurre Blanc
Prep time: 12 min
Cook time: 14 min
Total time: 26 min
Yield: 2 servings
Ingredients: 2 yellowtail (hamachi) fillets, 180 g each, skin on and scaled; 1 tbsp turmeric powder; 1 tbsp white miso paste; 1 tsp sea salt; ½ tsp white pepper; 300 g broccolini, cut into 8–10 cm pieces; 2 tbsp neutral oil, divided; 100 g cold butter, cubed; 6 cloves black garlic, minced; 1 tbsp rice vinegar or light sherry vinegar; 2 tbsp water or light fish stock; Fleur de sel for finishing; 1 tsp sesame oil

A pristine fillet of yellowtail pressed skin-side down until the crust crackles with turmeric-miso seasoning, served alongside charred broccolini and finished with a silky black garlic beurre blanc that coats the plate with dark, sweet umami.

782cal 43gprotein 18gcarbs 60gfat 12min prep 14min cook 2serves

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