For the mayonnaise: Stir gellan into cold milk. Bring to a boil and cook, stirring constantly until gellan is fully hydrated. (You will be able to tell from the texture of the mixture: when gellan gum is heated it swells rapidly at about 50°C to form a thick, pasty suspension. With continued heating the suspension loses viscosity suddenly at about 90°C, signifying hydration).
Heat grapeseed oil to 99°C. In meantime, soak gelatin in ice-cold water to soften (bloom) it, then place in hot milk mixture and “shred”. Slowly whisk in the hot oil, being very careful to add only a little at a time. Once the oil has been incorporated, heat the mustard, lemon juice, Micri, salt and pepper, then fold this in to the mixture. Spread on to a shallow pan. And allow to cool. Cut in to cubes. Coat with flour, egg and Panko breadcrumbs. Deep-fry at 180°C until golden.