Lunch

Pan-Seared Yellowtail Crudo with Charred Corn Velouté & Crispy Sesame Tuile Cone

Name: Pan-Seared Yellowtail Crudo with Charred Corn Velouté & Crispy Sesame Tuile Cone
Prep time: 20 min
Cook time: 35 min
Total time: 55 min
Yield: 2 servings
Ingredients: 10 oz sushi-grade yellowtail (hamachi), sliced paper-thin (¼-inch thick); 1.5 cups fresh corn kernels (3 ears); ½ cup whole milk; 3 tbsp unsalted butter; 2 tbsp heavy cream; 3 tbsp sesame seeds (white); 2 tbsp rice flour; 1 tbsp mirin; 1 jalapeño, sliced into thin threads; 2 tsp champagne vinegar; Sea salt and white pepper to taste; 1 tsp neutral oil (for griddle)

Razor-thin slices of sushi-grade yellowtail kissed on a screaming-hot griddle for 8 seconds per side, arranged over a silken corn velouté, crowned with a hand-formed sesame tuile cone and finished with crispy jalapeño threads. A study in textural contrast and restrained heat.

616calper serving 38gprotein 37gcarbs 37gfat 20min prep 35min 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