Yellowtail Kingfish Served Traditionally

Name: Yellowtail Kingfish Served Traditionally
Yield: Serves 6 as an entrée
Cuisine: American
Ingredients: salt flakes and freshly ground white pepper, to taste; 3 eggs, hard-boiled, yolks and whites separated; 900 g piece sashimi-grade yellowtail kingfish, skin off, pin-boned and trimmed of any bloodline; ½ bunch chives, finely snipped; 3 teaspoons salmon or ocean trout roe; snapper; 3 tablespoons crème fraîche; juice of 1 lemon, strained

Preparation info

Serves
6
as an entrée

Difficulty
Easy

Appears in

Sydney Seafood School Cookbook

By Roberta Muir

Published 2012

About

This dish draws its inspiration from a classic way of serving caviar, with sieved eggs, soured cream and chives. At Guillaume at Bennelong, Guillaume Brahimi uses Sterling caviar, from white sturgeon farmed in the USA. Orange pearls of salmon or trout roe are a more affordable alternative for home entertaining, but feel free to splash out on caviar if the mood takes you.