An amuse bouche is a fun way to start off a meal, and great when you have dinner guests. It’s a conversation starter, and gets your guests excited about what’s to come. Today’s recipe, is an amuse bouche ideal for large celebratory meals and events – yellowtail amuse bouche.

Yellowtail amuse bouche is seared yellowtail, wrapped in mirin soaked carrots on top of chimichurri sauce, adorned with a scallion spear – delightful, don’t you agree?

 

Yellowtail Amuse Bouche by Diverse Dinners

 

An amuse bouche is a miniature dish, a mouthful or two is all that is needed. It should be high in taste and very appealing to the eye, and provide your guests with an introduction into the style of cooking you are about to serve. But if like me, you are apt to ignoring rules and tradition, forget what an amuse bouche should do. All you need is something that wows your guests’ eyes and tastebuds.

If you can, serve your yellowtail amuse bouche in something unique, I found a 12 piece amuse bouche set on Amazon. I can’t remember the price, but I do remember that the set was very reasonable.

 

Yellowtail Amuse Bouche by Diverse Dinners

 

Like many amuse bouches, yellowtail amuse bouche encompasses a myriad of flavors and textures.

  • Chimichurri Sauce – so as not to overpower the yellowtail, it has been adapted to create a more subtle version.
  • Seared Yellowtail – has a slightly buttery taste, and is seasoned with a little salt and pepper so that you can truly enjoy its taste.
  • Carrot Strips – were soaked in a mixture of mirin and apple cider vinegar, and adds just a slight zing.
  • Scallion Spears – raw and poked inside the carrots to complement and bring the flavors together and give that eye-appealing accent of color.

The result is a well balanced explosion at first bite with palate pleasing textures, and beautifully presented.

Don’t stress when serving yellowtail amuse bouche, no need to serve them piping hot. In fact the flavors are much more distinct once they begin to cool a little.

If you don’t have amuse bouche spoons and don’t want to purchase something to serve them in. Just mount the ingredients on top each other, as described in the recipe below, in the middle of a bowl or plate. Serving this way will still make a great impact.

An amuse bouche is served as an intro course, as soon as your guests are sat and ready to eat. If you have no plans to serve dinner to 12 anytime soon, you can serve as an appetizer instead.

How you serve them isn’t important at all, as they are truly divine on the tongue. Just serve them, and do it soon, you’ll love them.

 

Yellowtail Amuse Bouche by Diverse Dinners

 

Yields 12

Yellowtail Amuse Bouche

1 hrPrep Time

35 minCook Time

1 hr, 35 Total Time

Save RecipeSave Recipe

Ingredients

    Chimichurri Sauce
  • 1 head garlic
  • Drizzle olive oil
  • 1 cup packed parsley (minced)
  • 1/4 tsp red pepper flakes (optional)
  • 1/2 cup olive oil
  • 1/2 tsp kosher salt
  • Carrot Strips
  • 1 large carrot
  • 1 cup mirin
  • 1 tbsp apple cider vinegar
  • Seared Yellowtail
  • 1 tbsp butter
  • 1 tbsp grapeseed oil
  • 1lb yellowtail fillet
  • To Garnish
  • 3 scallions (green parts only, sliced lengthways)
  • Equipment & Utensils
  • Vegetable Y peeler
  • Skillet
  • Colander
  • Amuse bouche serving spoons or bowls or plates

Instructions

  1. Cut the top off the garlic to expose the cloves, remove outer layers that are falling away, then place in enough aluminum foil to completely wrap the garlic, drizzle with olive oil, wrap it and then place in a preheated oven at 400.
  2. Cook garlic until the garlic softens completely (approx. 30-40 mins)
  3. Using a Y peeler peel carrot and cut into thin strips, then place in a bowl.
  4. Mix together the mirin and apple cider vinegar, then pour over carrots.
  5. Cover bowl with cling wrap and place in the fridge for 30 minutes.
  6. Remove garlic from oven, open up the aluminum foil and allow to cool until you are able to handle.
  7. Place parsley and pepper flakes in a bowl then squeeze the roasted garlic on top, discarding the outer layers.
  8. Pour olive oil on top and whisk to combine completely.
  9. Sprinkle with salt and combine once more, then set aside.
  10. Heat butter and oil in skillet, then add yellowtail.
  11. Sear yellowtail on each side for approx. 30-40 secs, then remove from skillet and place on a board.
  12. Sprinkle yellowtail with a little salt and pepper and allow to stand for at least 5-10 mins.
  13. Remove carrot strips from the fridge and drain in a colander and set aside.
  14. Once yellowtail has rested, using a sharp knife cut into 1/2 inch slices.
  15. When you are ready to serve, wrap each slice of yellowtail with two carrot strips, creating a cross in the center.
  16. Carefully place 1 tsp of chimichuri sauce in the amuse bouche serving spoon, then place the yellowtail on top of the sauce.
  17. Poke a scallion strip in between the carrot strips and yellowtail and then serve.

Notes

Avoid overcooking the yellowtail, as this will result in a very crumbly fillet, very difficult to cut.

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https://diversedinners.com/yellowtail-amuse-bouche/