Seared kingfish fillet and ceviche of the belly with avocado and passion fruit cream

Name: Seared kingfish fillet and ceviche of the belly with avocado and passion fruit cream
Ingredients: 1 units.items shallot, finely chopped; 1 units.items Clove of garlic, finely chopped; 50 ml Mirin; 50 ml Soy sauce; 50 ml Veal jus; 1 Brown soft sugar; 10 ml sweet soy sauce; 1 Yuzu juice; 1 units.items kingfish fillet; kingfish; 3 Sushi vinegar; 1 units.items shallot (finely chopped); 0.33 units.items jalapeño, finely sliced; Yuzu juice; Chives; 500 ml passion fruit juice; 1 g Agar; 2 Sugar; Avocado; passion fruit vinegar; ice water; Anchovies; papaya; Sushi vinegar

Seared kingfish fillet and ceviche of the belly with avocado and passion fruit cream.

Ingredients

1units.itemsshallot, finely chopped

1units.itemsClove of garlic, finely chopped

50mlMirin

50mlSoy sauce

50mlVeal jus

1Brown soft sugar

10mlsweet soy sauce

1Yuzu juice

1units.itemskingfish fillet

kingfish

3Sushi vinegar

1units.itemsshallot (finely chopped)

0.33units.itemsjalapeño, finely sliced

Yuzu juice

Chives

500mlpassion fruit juice

1gAgar

2Sugar

Avocado

passion fruit vinegar

ice water

Anchovies

papaya

Sushi vinegar

Preparation

Sauté the shallot and garlic in oil.
Add the rest of the ingredients and let it reduce gently.
Blend the mixture and let it cool.
Brush the kingfish fillet with the glaze and sear with a blowtorch.

Cut the underside of the kingfish into brunoise.
Make a marinade by mixing the sushi vinegar with the chopped shallot, jalapeño, some yuzu juice, and chives.
Place the kingfish cubes in the marinade for a few hours.
Boil the passion fruit juice with the agar and sugar.
Let cool and then stir with a spoon until a lightly set jelly forms.
Remove the kingfish from the marinade and press into a ring mold.
Mix the passion fruit jelly with the ceviche marinade to taste to make a dressing/sauce.