Ingredients
Avocado rolls
50gr red tuna, diced
50gr razor clams, diced
60gr scallop, diced
1 avocado
1 lemon
2ml olive oil
2ml soy sauce
2ml rice vinegar
3ml sesame oil
To serve
2 sesame opaline
50g broccoli velouté mixed with 2 semi-salted anchovy
20g spicy grapefruit sorbet
4 leafs of nori
15gr tempura
6gr espelette pepper
10gr pea shoots
20gr shaved broccoli
Method
Avocado rolls
Mix the tuna dice, razor clams and scallops dice together in a mixing bowl, season it with the sesame oil, the rice vinegar, the soy sauce, the olive oil, some salt and pepper.Peel the avocado, slice it in two then thinly in all the length.Fan out the avocado ,add some juice of a lemon to keep the natural colour.Garnish your avocado with the seafood mix and roll it.Dress it on a plate with a sesame opaline on top.
To serve
Cook some broccoli, cool it down and when its cold season it with olive oil, espelette pepper and salt ,dress it on your plate close to your rolls.Add some pea shoots season with olive oil and salt on top of your broccoli.Make a broccoli veloute with 50gr of broccoli,then blitz it with 2 semi salted anchovy, plate your veloute.On the side prepare 4 deep fried nori leaf in a mix of tempura and water.Makealso a grapefruit sorbet with espelette pepper.