Page 498 - YC Cooking School

For the yellowtail

6 x 180g yellowtail fillet, skin on and pin bones removed
Salt and freshly ground black pepper

For serving

30g fresh rocket

Tools

Chef’s knife
Chopping board
Saucepan

Heatproof bowl
Whisk
Mixing bowl
Utility knife
Grill
Metal spatula
Basting brush

What to do:

For the tarragon cream dressing

1. Place the eggs, vinegar, tarragon and sugar together in a heatproof bowl and whisk
over a pot of simmering water.
2. Season with salt and freshly ground black pepper and keep whisking until the mixture
reaches thick ribbon stage.

3. Remove from the heat and set aside to cool.
4. Once cool, slowly whisk in the cream and check the seasoning.

For the fennel and orange salad

1. Place the fennel, lemon juice, caster sugar and olive oil into a bowl, then season with
salt and pepper.
2. Add the orange segments and set aside.

For the yellowtail

1. Brush both sides of the yellowtail pieces with olive oil and season with salt and
pepper.

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