For the tomato/sea water foam:
Ingredients
• 750g Sea Water
• 500g Tomato Water
• 30g Jelly
Method
1 Mix the 2 liquid together, warm up and melt the jelly inside.
2 Put in the siphon whit 2 charge.
For the coriander oil:
Ingredients
• 200g Olive oil
• 100g Coriander Leaves
Method
1 Put into the Thermomix, blend at 70°C 10mins.
2 Strain and keep in ice to cool down.
For the Sea Cress Puree:
Ingredients
• 200g Sea Cress Puree
• 100g Seaweed Puree
Method
1 Mix together, season with salt.
For the Matcha Green Tea Crisp:
Ingredients
• 30g Buckwheat Flour
• 100g Water
• 140g Olive Oil
• 180g Water
• 3g Green Tea
Method
1 Mix together and cook in pan till crispy.
For the Asparagus:
Ingredients
• Asparagus (Peeled)
• Sea Water
Method
1 Cook the asparagus in the boil sea water 3-4min.
2 Cold down in the fridge.
To finish:
Ingredients
• 3pcs Salicornia
• 3 Seaweed Salad
• 3pcs (Fillets) Kobinago
• 5pcs Preserved Lemon Zests
• 3pcs Seaweed Grapes
• 3pcs Matcha Chips
Method
1 Put a small spoon of cheese in the middle of the plate, cover with the fish like a dome.
2 Add 2 piece of strawberry and 3 pickle radish. And put time rest of the strawberry.
3 Garnish with white flower and bronze fennel.
Recipe courtesy of Richard Ekkebus