- 70 g of legine fish per guest 10 g of higiki seaweed Puffed Fregola Sarda Pea shoot Small Leek pieces
Legine
Ingredients
Nori jam
- - 500 g of Kombu seaweed - 400 g of mirin - 400 g of rice vinegar - 300 g of light soya sauce - 40 g of brown sugar - 1 L of water - 400 g of nori sheet
Sesame dressing
- - 200 g of black sesame paste - 180 g of ponzu - 85 g of mirin - 80 g of sugar - ½ spoon of garlic powder - 60 g of dark soya sauce
Squid ink crumble
- - 100 g of flour - 50 g of bread crumb - 50 g of parmesan cheese - 100 g of melted butter - 130 g of almond powder - Squid ink - Salt
Lemon gel
- - 400 g of lemon juice - 110 g of water - 110 g of sugar - 14 g of agar agar
Beignet Batter
- - 250 g of flour - 250 g of beer - 50 g of grape seed oil - 30 g of yolk - 12 g of fresh yeast - 100 g of white eggs - 1 spoon of squid ink
Truffle powder
- - 15 g of dry truffle - 25 g of dry enoki mushroom - 25 g of squid ink bread - 35 g of grape seed oil - 15 g of truffle oil - 80 g of malto powder - Salt (to taste)
Ponzu sauce
- - 8 x 6cm of Kombu seaweed - 450 ml of yuzu juice - 450 ml of dark soya sauce - 90 ml of mirin - 70 ml of tamarin - 40 gr of bonito flakes
Method
Nori jam
Soak the Kombu seaweed in the water overnight. The next day, cut in small pieces and put all the ingredients in a pot and cook for 30 min. Then blend carefully, it must have a jam texture.
Sesame dressing
Boiled the mirin, sugar, soya sauce and out of the fire add the rest. Chill it.
Squid ink crumble
Mix all together and make a crumble on an oven tray and cook it for 10 min at 70 degrees.
Lemon gel
Boil everything during 2 min and chill it.
Beignet Batter
The day before, mix all the liquid together and add to the flour. The next day, whipped the white eggs and incorporate it to the batter.
Truffle powder
Put all in the Thermomix bowl and blend it. Adjust the seasoning with salt.
Ponzu sauce
Grill the kombu until it’s smoky and mix everything together and keep 2 days in the fridge. Strain it.
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