Lunch

Pan-Seared Yellowtail Crudo with Charred Corn Velouté & Crispy Rice-Paper Cone

Name: Pan-Seared Yellowtail Crudo with Charred Corn Velouté & Crispy Rice-Paper Cone
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Yield: 2 servings
Ingredients: 10 oz sushi-grade yellowtail, skin removed; 2 ears fresh corn, kernels removed (about 1½ cups); 3 tbsp unsalted butter; 1 tsp white miso; 1 pinch dried kelp or kombu powder; 2 tbsp yuzu juice (or fresh lemon juice); 4 sheets rice paper; 2 tbsp sesame oil (divided); 1 sheet nori, toasted; 2 tbsp white sesame seeds; fleur de sel; cracked black pepper; 1 tbsp vegetable oil for crisping rice paper

Ultra-fresh yellowtail sliced paper-thin and kissed with Maldon salt and yuzu, laid over a silken corn velouté infused with white miso and a whisper of kelp. A crispy rice-paper cone shatters with each bite; nori ash and toasted sesame seeds add umami. The charred corn comes from a quick pan-blister that concentrates natural sugars.

709calper serving 37gprotein 39gcarbs 47gfat 20min prep 25min cook 2serves

✓ Macros from a nutrition database · per serving · developed by The Delicious Kitchen with AI assistance, not independently kitchen-tested · how we calculate this