Peter Tempelhoff’s yellowtail tataki with wasabi panna cotta, mushroom tempura, soya caviar and avo mousse

This recipe by The Greenhouse's Peter Tempelhoff is not for the faint-hearted. But then again, that's why we love dining at Top 10 restaurants.

Serves: 4


120g skinned and trimmed yellowtail
sea salt
2 tsp (10ml) vegetable oil
4 tsp (20ml) teriyaki sauce
50ml cream
1 bloomed (in ice water) and hung to dry leaf gelatine
4 tsp (20ml) prepared wasabi
100ml crème fraîche
sea salt
100ml water
150ml soy sauce
2 strips agar agar
1 litre cold vegetable oil
20ml diced Granny Smith apple
20ml diced cucumber
10ml diced red onion
2ml chopped coriander leaves
sea salt
20ml simple vinaigrette
50g chilled corn flour
50g chilled rice flour
50g chilled wheat flour
1 can soda water
sea salt
4 small bunches enoki mushrooms
1 avocado
sea salt
1 lemon
1/2 cup (125ml) mirin
1/2 cup (125ml) soy sauce
10g bonito flakes
1/2 cup (125ml) water
sea salt


For the tataki

Immerse the yellowtail in boiling salted water for 5-7 seconds then transfer to ice water to cool and stop the cooking. Remove from the water and pat dry, season with salt, vegetable oil and the teriyaki sauce. Sear on very high heat for 3- 5 seconds per side, it needs to take on a charred taste in this amount of time. Place seared fish on a tray to cool then wrap in cling film and reserve till needed. Slice about 3mm thick pieces with the cling film on, remove the cling film before it goes on the plate.

For the wasabi panna cotta 

Add the cream to a pan and bring to the boil, stir in the gelatine off the heat until it is completely melted. Mix the cream mixture into the crème fraîche as well as the wasabi and salt to taste. Place the panacotta in a small mixing bowl and allow it to set in the fridge. Before use, whisk the panacotta until smooth and serve.

For the soya caviar 

Dissolve the agar agar into the water by stirring; bring it to the boil to activate the alginate. Add the soya sauce and heat it back up to just under a boil. Syringe the soya liquid into the cold oil in a concentric circular motion, caviar balls should form and sink to the bottom of the oil. Strain the oil off and reserve it for next time, wash the excess oil off the caviar under running water. Transfer to a container and store until needed.

For the apple and cucumber salsa 

Combine all the ingredients and serve at once.

For the enoki mushroom tempura 

Mix the flours together and add the soda water with a fork or chopsticks until it is a thin batter with a few lumps in it, we are looking for a consistency slightly thinner than cream. It is important that this batter is light and a little lumps as well as very cold, all these factors make for very crispy and light tempura. Dip the mushroom in the batter and add directly to the hot oil (180˚C), fork a little extra batter on the enoki once it has surfaced in the oil. Fry until golden, about a minute, then transfer to kitchen towel to absorb any excess oil and then place on the plate.

For the avocado mousse 

Blend avocado with salt and some lemon to stop it discolouring, transfer to a piping bag and stor it in the fridge until needed.

For the powdered dressing

Boil the mirin for a minute until all the alcohol has burned off. Add the rest of the ingredients and simmer for 5 minutes. Remove from the heat and steep for a further 10 minutes. Strain off the bonito flakes and reserve in the fridge. Freeze with liquid nitrogen and pound into a powder, serve the powder from a chilled copper pot at tableside.

To serve

Make a nest of cooked buckwheat noodles in the middle of the plate, spoon some wasabi panacotta next to it and place some thinly sliced avocado over them both. Place 3 slices of tataki around the plate as well as one pile of salsa. Top the salsa with a freshly shucked oyster and a dollop of caviar. Dot the plate with avocado mousse and crispy seaweed as well as chive flowers. Place the tempura mushrooms up against the sliced avocado, drizzle the plate with olive oil and finish with a pinch of coarse sea salt ontop of the fish. Spoon the powdered dressing onto the plate and devour at once!

Recipe courtesy of Peter Tempelhoff of The Greenhouse 

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