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Tomato tagliolini with Yellowtail Kingfish

Tagliolini of tomato dressed with mother of all rubs with seared Yellowtail Kingfish, pomegranate-gin gel and cucumber.

Ingredients

200mlOlive oil
500gTomato tagliolini
20gMother of all rubs
25mlSmoke oil

50gSugar
300mlMarula Gin Pomegranate
4gAgar agar

400gYellowtail Kingfish fillet
Salt
100mlYuzu ponzu

1units.itemsCucumber
20mlMarula Gin Pomegranate

Crispy grains & seeds mix
Sea fennel
Edible flowers

Preparation

  1. Cook the Tomato tagliolini according to the instructions on the package and rinse with cold water.
  2. Heat half of the olive oil and sauté the herb rub in it.
  3. Add the remaining olive oil and smoked oil. Let the mixture cool.
  4. Season the cooked pasta with the prepared oil.

  1. Heat the gin together with the sugar.
  2. Make sure the sugar is completely dissolved and then cook off the alcohol.
  3. Let the gin cool.
  4. Add the agar agar and bring the mixture to a boil again.
  5. Let the mixture cool in the refrigerator.
  6. Blend the chilled mass into a smooth, pipeable gel.

  1. Cut the fillet from the skin and remove the bone.
  2. You now have two beautiful strips of kingfish.
  3. Cut the kingfish into nice diagonal slices.
  4. Marinate the kingfish in yuzu ponzu with a pinch of salt.
  5. Use a blowtorch to lightly sear the fish.

  1. Cut the cucumber to the desired size.
  2. Place the cucumber together with the gin in a vacuum bag and vacuum seal the whole thing.

  1. Place the tagliolini in a ring on the plate.
  2. Lay the kingfish overlapping over the pasta.
  3. Place the sliced cucumber on top and pipe small dots of the gin gel in between.
  4. Garnish the dish with flowers, sea fennel, and the crispy grains & seeds mix.