Salt baked carrots:
Mix all dry ingredients together then add the egg white and water to make a dough. Take half the dough and line the bottom of a gastronorm tray, press carrots into the dough and lay the other half of the salt dough on top and press around each carrot ensuring there are no holes or gaps. Bake for 20 minutes at 200°C then 1.5 hours at 180°C. Rest for 20 minutes then crack open pastry and gently rub of the skin from the carrot with a j cloth. Cut a few segments and shave some for alternative textures.
Baked carrot puree:
Thinly slice carrots and add to a medium heat pot with butter and sweat down for 30 minutes until soft. Add cream and bake in the pot for 45 minutes at 140°C. Blend in thermo blender at 90°C for 10 minutes and finish with salt, vinegar and sugar.
Egg yolk:
Cure yolk in salt and sugar mix for 12 hours, wash thoroughly. Dehydrate at 50°C for 5 hours. Flatten with the palm of your hand then roll through pasta machine until thin and transparent.
Beef fillet:
Season and seal in vacuum bag, cook in water bath at 55°C for 30 minutes. Removed from bag onto j cloth, finish in a hot pan with foaming butter.
Charred onion:
Cut onion in half between top and tail, add a little olive oil and salt then baked face down in a 170°C oven for 5 minutes. Finish in a very hot dry pan until deeply caramelised.
Tarragon oil:
Add tarragon and oil to thermo blender and turn to full speed at 70°C for 7 minutes, hang through muslin cloth.