NLTommy Janssen from restaurant Bentinck in Amerongen presents an ode to the Dutch Yellowtail Kingfish with which he creates a fresh summer dish.
Dynamically Farmed in Zeeland
The yellowtail kingfish is found in the wild in the warm waters of the Southern Ocean. We know it by names such as yellowtail kingfish, Pacific yellowtail, hiramasa, and hamachi. This fish, which can weigh up to 90 kilograms, is hardly fished but is widely farmed. Most yellowtail kingfish is imported frozen in the Netherlands, but for the past two years it has been very successfully farmed in Zeeland by Kingfish Zeeland. This allows us to deliver super fresh, flavorful yellowtail kingfish of the highest quality to you.
Dutch Yellowtail Kingfish in the Kitchen
Due to its firm, juicy texture, the Dutch Yellowtail Kingfish is often compared to tuna. As such, it is a good substitute for endangered tuna species. Its flavor is delicate and the flesh is beautifully white to light pink. It is important not to overcook the fish, as this will make it dry. Whether eaten raw, prepared as a ceviche, or—as Tommy Janssen from restaurant Bentinck sometimes does—briefly grilled on a water grill, the best results are achieved.
Tommy Janssen, chef at restaurant Bentinck in Amerongen
Tommy Janssen (29) has worked as chef since the opening of restaurant Bentinck in Amerongen in 2017, which is housed in the former stables of Kasteel Amerongen on the historic Buitenplaats Amerongen. Previously, he worked at La Rive in Amsterdam and as sous-chef at De Burgemeester in Linschoten. In his kitchen, vegetables, fruit, and herbs from the castle garden play an important role. Tommy Janssen: “What the castle garden cannot supply is supplemented by Driessen. Driessen has been our largest fresh supplier since Bentinck opened. Before creating a new menu, I consult with the fish department to discuss what is in season, after which I determine the dishes. It is great working in this way, and furthermore, Driessen’s service level is fantastic.”
Storytelling
Tommy decided to work with the Dutch Yellowtail Kingfish after a tour of the farm. “Because the fish arrives in my kitchen so quickly from the farm in Zeeland, you can really taste the freshness. And how wonderful is it that this delicious fish is farmed so close by? We love to share the story of the Zeeland kingfish at the table, just like the stories of other local products, including our own sparkling Dutch wine and cider.” Tommy prefers to prepare the kingfish raw. “When heated, it becomes drier and you miss that lovely, juicy taste. The only exception is the water grill—a light grilling streak works well. A brief pass under the heat can also be fine, as the fats in the fish separate nicely.”
Dutch Yellowtail Kingfish à la Ceviche with Herring Sorbet and Briny Vegetables
Tommy inspires with a dish of kingfish prepared à la ceviche with herring sorbet, radish from his own garden, horseradish, yuzu cream, briny vegetables, and edible flowers. The fresh acidity in the dish serves as a beautiful counterbalance to the fats in the fish. The kingfish is briefly poached in a marinade of Chardonnay vinegar, ginger, lemongrass, djeroek poeroet, and red peppers. A generous portion is laid on the plate, flattened, and wrapped with a ribbon of thinly sliced, cut-up horseradish. The dish is then built up further with radish, yuzu cream, briny vegetables, and edible flowers. Finally, the herring sorbet is placed on the plate.
