Stuffed Tuna Pearl | Ossetra Caviar | Oyster | Tagetes

Elaboration

Bluefin Tuna Pearl

1. Cut the tuna into rectangular pieces of 20 g.

2. Place them between two sheets of aluminum foil and gently flatten.

3. Fill each piece with 10 g of Ossetra caviar and form a compact sphere.

4. Freeze briefly in a blast freezer.

5. Boil the kappa with water and let it cool slightly.

6. Dip each tuna sphere twice to create the gelatinized layer.

7. Thaw gently in the fridge.

Tuna Flower

1. Cut the remaining tuna into five equal pieces to form the petals.

2. Lightly marinate with sea salt and lime-infused olive oil.

3. Let rest until plating.

Oysters and Tartare

1. Poach the oysters at 68°C for 8 minutes.

2. Remove the shells and reserve the filtered oyster water.

3. Cut the oysters into small segments.

4. Dice fennel and green apple finely (brunoise).

5. Add julienned basil and lime.

6. Season with lime-infused olive oil, fresh lime juice, zest, and sea salt.

7. Mix gently to create a fresh, aromatic tartare.

Green Sauce with Apple, Oyster, and Calendula

1. Blend the green apple and celery.

2. Incorporate the calendula flowers.

3. Add oyster water, lime juice, green Tabasco, and champagne vinegar.

4. Strain very finely.

5. Lightly emulsify with basil and tarragon using an immersion blender.

6. Season and thicken with a pinch of xanthan gum until achieving a fluid, glossy texture.

Wild Celery Mayonnaise

1. Blend lovage and parsley cress with rapeseed oil at 80°C for 10 minutes.

2. Strain over ice and let rest overnight.

3. Emulsify the yolk with the flavored green oil.

4. Adjust seasoning with salt and champagne vinegar.

Crispy Kombu

1. Cut the kombu into thin julienne strips.

2. Fry at 140°C until crispy.

3. Drain and form small nests.

Plating

1. Arrange the five marinated tuna segments in the center of the plate to form a flower.

2. Line the interior with oyster leaves.

3. Fill the gaps with the oyster, apple, and fennel tartare.

4. Place seven dots of wild celery mayonnaise over the tartare.

5. Add a crispy kombu nest in the center.

6. Place the tuna pearl with caviar on top.

7. Decorate the tartare with parsley shoots and alder flowers.

8. Surround the plate with the green sauce to complete the composition.