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?
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.
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.