Raw Yellowtail with Manzanilla Olives
By combining delicately rich yellowtail with citrusy grapefruit and robust Manzanilla olives, this recipe is worth the time all the time. Aromatic, bold and succulent, this dish will surly become a crowd favorite.
• 8 ounces yellowtail
• 2 grapefruits, zested & juiced
• 2 ounces champagne or rice vinegar
• 3 ounces extra virgin olive oil
• 3 ounces grape seed Oil
• 1 fennel, whole
• 1 cup Manzanilla olives, cut in half
• 1 tablespoon sugar
• 1 teaspoon kosher salt
• 4 radishes, thinly sliced
• 1/2 ounce basil leaves, picked
• 1/2 ounce cilantro leaves, picked
• 2 teaspoons Maldon salt
• 4 teaspoons reserved grapefruit zest
Drain the Manzanilla olives of all their brine and allow them to dry on a paper towel. Cut them in half, both lengthwise and widthwise, to have altering shapes and sized of olives for garnish.
To make the vinaigrette for the yellowtail, combine the champagne vinegar with the grapefruit juice in blender. Add the kosher salt and the sugar, and then slowly drizzle in the olive/grape seed oil over low speed to create an emulsion. Place the dressing in airtight container until ready to serve.
Wash the fennel and dry on a paper towel. Cut off the green stalks reserving the fennel fronds for garnish. Shave the white part of the fennel very thinly on a mandolin or with a very sharp knife. Place the shaved fennel in an ice water bath until ready to use so they get crunchy & start to curl up. Repeat the process with the radishes as well. Make sure cut them evenly since they will be used as a garnish.
Clean the yellowtail of all bloodlines and sinew before starting to plate. Slice the cleaned yellowtail into 1/4 inch thick slices, preferably on a bias for the sake of presentation. Arrange the slices evenly amongst four plates either in the center of the fish or completely off to one side.
Top the arranged slices of yellowtail with some of the shaved fennel on top of it in a small pile, making sure to drain the fennel as much as possible before plating. Pour the grapefruit vinaigrette over each of the fennel topped yellowtail slices. Garnish each of the dishes with alternating radish slices, basil leaves, fennel fronds and cilantro leaves. Finish the dish with a sprinkling of Maldon salt and some of the reserved grapefruit zest.