Ingredients
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Tuna Sashimi
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120 grams sashimi grade tuna loin
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Terramin Sauce
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35 grams egg yolk
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1 teaspoon white wine vinegar
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20 grams terramin ground
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100 grams clarified butter
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Charcoal Mayonnaise
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35 grams egg yolk
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1 teaspoon white wine vinegar
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3 millilitres Squid Ink
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100 grams charcoal oil
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warm fish stock
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Tomato Water Jelly
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1 kilogram ripe tomatoesroughly chopped
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3 large torn basil leaves
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1 crushed garlic clove
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1/2 teaspoon Salt
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1/2 teaspoon Sugar
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2.5 leaves Gelatine
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Wasabi & Avocado Mayo
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2 teaspoons wasabi powder
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40 grams mayonnaise
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1 teaspoon soy sauce
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1 teaspoon Mirin
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1/2 avocado
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5 millilitres lime juice
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seasoning
Directions
Tuna
- Clean sushi-grade ahi tuna and cut into even slices.
Terramin Sauce
- Whisk and cook egg yolk & vinegar over a bain marie to a pale colour and then add the butter in a slow drizzle whisking continuously, then add terramin powder and season to taste.
Charcoal Mayonnaise
- Whisk egg yolk in clean bowl over a bain marie with the vinegar, cook until pale in colour and then drizzle in oil and ink to achieve the flavour and colour required.
- Add fish stock to gain correct consistency.
Wakame Seaweed
- Soak in fish stock to soften to place under tuna.
Tomato Water Jelly
- Prep time: 30 minutes plus macerating, draining and setting time.
- Serves 6
- Toss tomatoes with basil, garlic and seasoning, leave to mascerate at room temperature.
- Place mix into processor and blitz then wrap in muslin cloth and tie into pouch.
- Place above a clean bowl and leave over night to extract the water required for the jelly (this can be used to make an amazing white tomato risotto).
- Soak the gelatie in a small amount of the water to soften .
- Measure 500ml of tomato water and then place 120ml of this into a saucepan and heat gently, slowly add and stir in gelatine to dissolve dissolve …do not boil.
- Add the warm water to rest of mix, stir well and then place into fridge to chill and set.
- Serve diced on the tuna sashimi.
Wasabi & Avocado Mayo
- Clean avocado and place in processor, add mayo, wasabi, soy sauce, mirin and blitz.
- Season to taste.
- Add lime juice and mix well , cover and refrigerate until needed.
Assembly
- To assemble the dish, place the tuna sashimi in an arc on top of the wakame seaweed and then add diced tomato water jelly, diced daikon marinated in citrus juice, roasted sesame seeds, pickled ginger and a honey, lime and ginger infused hay milk foam seasoned with scallop powder.
- Then garnish the rest of the plate with the following:
- Terrain sauce
- Charcoal mayo
- Wasabi and avocado mayo
- Hawaiian black lava salt
- Caspian Keta caviar