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Mosaic fish dish with a cucumber broth and pommes soufflé

Hey guys! In this episode we’re going to create a beautiful fish mosaic using the fish from Dutch Yellowtail. These beautiful fish are raised antibiotic and GMO-free in a 100% green-energy, land-based farm using wind, solar, and biogas with a state-of-the-art recirculating aquaculture system, which protects biodiversity and ensures biosecurity. The flavor and texture of the Dutch Yellowtail fish is really extraordinary plus it’s certified and approved as sustainable and environmentally friendly by the Aquaculture Stewardship Council (ASC) and Best Aquaculture Practices (BAP). As a garnish we’re also going to make a cucumber broth, a black seaweed pommes soufflé and a yoghurt emulsion. Learn more about the Dutch Yellowtail farm and get information, inspiration & recipes on DutchYellowtail.com ⇨ Thanks for subscribing! http://bit.ly/1YTyqmm My kitchen equipment ⇩ Small food processor: https://amzn.to/3dq849n The vegetable sheet slicer: https://amzn.to/3Ioq0Q0 Big food processor: https://amzn.to/3orftf1 Favorite saucepan: https://amzn.to/3lEutEx Japanese mandoline: https://amzn.to/3ovZD2R Microplane grater: https://amzn.to/3dpDVXJ My palette knife: https://amzn.to/3wkwKZC KitchenAid stand mixer: https://amzn.to/3otqigv Wüsthof chef’s knife: https://amzn.to/3GexP8U 3500 watt induction: https://amzn.to/3c18EKh Round cutter set: https://amzn.to/31EkZll Hand blender: https://amzn.to/3xZMSQZ Wüsthof sharpening steel: https://amzn.to/303iOaO The sous-vide bath: https://amzn.to/3DwAuJk My brush machine: https://amzn.to/3Dvk2cg ⇩ For tips, tricks, photos and recipes follow me on: ↪ Instagram: http://bit.ly/1MmnCZZ ↪ Twitter: http://bit.ly/1NrssDY ↪ Facebook: http://on.fb.me/1YTyt1B Enjoy making these recipes! Ingredients for the fish mosaic: (46 degrees Celsius for 26 minutes) - The loins from 1 Dutch yellowtail fish - Salt & dry seaweed powder Ingredients for the parsley farce: (110 degrees Celsius for 13 minutes) - 20 grams of parsley leafs - 4 grams of salt - 50 grams of white wine - 300 grams of the cold fish trimmings - 100 grams of double cream Ingredients for the cucumber broth: - 700 grams of cucumber - 450 grams of celery - 1 shallot - 1 green jalapeño - 20 grams of parsley leafs - 40 grams of white wine vinegar - Around 2 grams of Xantana powder & salt Ingredients for the black seaweed pommes soufflé: (170 degrees Celsius) - 20 grams of squid ink - 80 grams of Codium seaweed - 1 waxy potato - Potato starch - Egg white Ingredients for the yoghurt cream: - 40 grams of egg white - 10 grams of sushi vinegar - 4 grams of salt - 60 grams of yoghurt - 150 grams of neutral oil