Michelin Star Recipe Design

Dish Name: Symbiosis of Land and Sea
Conceptual Narrative:
This dish embodies the harmonious interplay between terrestrial and marine ecosystems, symbolizing nature's balance. The earthy depth of smoked celeriac and bone marrow contrasts with the briny sweetness of sea urchin, while fermented black garlic and pine needle oil bridge the two worlds. Each component is meticulously crafted to evoke a sensory journey through forest and ocean, culminating in a symphony of textures and flavors.

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Components & Techniques

1. Smoked Celeriac Purée
Earth’s Foundation
Ingredients:

• 1 medium celeriac, peeled and cubed
• 200ml heavy cream
• 50g unsalted butter
• 1 tsp smoked sea salt
• Cold smoking chips (applewood)

Method:

• Cold-smoke celeriac cubes for 20 minutes using an applewood smoker.
• Steam until tender, then blend with cream, butter, and smoked salt until silky. Pass through a fine sieve.
• Keep warm in a bain-marie.

2. Hokkaido Sea Urchin (Uni)
Ocean’s Jewel
Ingredients:

• 6 fresh Hokkaido sea urchin lobes (sushi-grade)

Method:

• Gently rinse uni in cold seawater or lightly salted water. Pat dry.
• Place a quenelle of smoked celeriac purée on the plate, then layer uni on top.

3. Bone Marrow-Stuffed Morel Mushrooms
Forest’s Bounty
Ingredients:

• 6 large fresh morels (or rehydrated dried morels)
• 150g beef bone marrow, soaked in ice water
• 1 shallot, minced
• 10g chives, finely chopped
• 50ml veal stock

Method:

• Clean morels, removing stems. Blanch in boiling water for 1 minute, then chill.
• Sauté shallot in butter until translucent. Blend marrow, shallot, chives, and stock into a mousse. Pipe into morels.
• Roast at 180°C for 8 minutes until marrow melts.

4. Fermented Black Garlic Gel
Umami Bridge
Ingredients:

• 100g fermented black garlic
• 200ml vegetable stock
• 3g agar-agar

Method:

• Simmer black garlic and stock for 10 minutes. Blend, strain, and mix with agar.
• Pour into a shallow tray, chill until set, then cut into 5mm cubes.

5. Crispy Chicken Skin
Textural Contrast
Ingredients:

• 4 chicken skins, flattened
• 5g shichimi togarashi

Method:

• Season skins with togarashi. Sandwich between parchment, bake at 160°C for 45 minutes until crisp. Break into shards.

6. Wild Herb Emulsion
Freshness of the Canopy
Ingredients:

• 50g mixed herbs (parsley, chervil, tarragon)
• 100ml grapeseed oil
• 2g xanthan gum
• 1 tsp lemon juice

Method:

• Blanch herbs, shock in ice water. Blend with oil, lemon, and xanthan until emulsified. Strain.

7. Pine Needle Oil
Forest Aroma
Ingredients:

• 50g fresh pine needles (food-grade)
• 200ml neutral oil

Method:

• Warm oil to 60°C, infuse pine needles for 2 hours. Strain.

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Plating Presentation

1. Base: Swipe smoked celeriac purée diagonally across a slate-gray plate.
2. Center: Place sea urchin lobes atop the purée.
3. Accents: Arrange stuffed morels and black garlic gel around the plate.
4. Texture: Scatter chicken skin shards and drizzle herb emulsion in fluid strokes.
5. Finish: Dot pine needle oil and garnish with micro shiso and edible violets.

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Sourcing Notes

• Hokkaido Uni: Source from premium seafood suppliers like Regalis or Catalina Offshore Products.
• Morels: Foraged fresh in spring or rehydrate dried (Urbani Truffles).
• Black Garlic: Available at specialty stores or online (The Fermented Garlic Company).
• Pine Needles: Ensure pesticide-free; forage responsibly or purchase from gourmet herb suppliers.

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Final Touch: Serve with a chilled glass of crisp, mineral-driven Riesling to complement the dish’s umami and acidity. The interplay of smoke, brine, and earth will leave diners immersed in a narrative of nature’s duality.