Michelin Star Recipe Design

The Dish: "Ephemeral Tides"

Conceptual Narrative:

"Ephemeral Tides" seeks to capture the fleeting beauty of the ocean's edge—the moment where the cool, mineral depth meets the warm, earthy shore. The unusual pairing lies in the Smoked Eel (representing the deep, umami richness of the sea) contrasted with Fermented Black Garlic and Sea Buckthorn (providing acidic, pungent sweetness reminiscent of coastal berries and damp earth). Textures range from yielding to crisp, mirroring the ebb and flow of water.

The Dish Components:

1. Smoked Eel & Uni Mousse with Sea Buckthorn Glaze
2. Crisp Nori & Buckwheat "Sand"
3. Charred Leek Ash & Black Garlic Fluid Gel
4. Kombu "Coral" Tuile

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Detailed Recipe & Techniques

Component 1: Smoked Eel & Uni Mousse with Sea Buckthorn Glaze

This component provides the core richness and salinity.

Ingredients:

• For the Mousse:
  • 100g high-quality Scottish Smoked Eel fillet (skin removed)
  • 50g fresh Hokkaido Uni (Sea Urchin Roe)
  • 50ml heavy cream (35% fat), chilled
  • 1 sheet Platinum-grade Gelatin (Bloom strength >280)
  • Pinch of Maldon sea salt (optional, taste first due to eel/uni salinity)
• For the Glaze:
  • 100ml Sea Buckthorn Purée (fresh or high-quality frozen)
  • 20g Honey (Acacia or light wildflower)
  • 1/4 sheet Gelatin

Techniques:

1. Gelatin Bloom: Soak gelatin sheets in ice water until pliable (about 5 minutes).
2. Uni Activation: Gently warm 10ml of the heavy cream in a small saucepan. Squeeze excess water from the bloomed gelatin and dissolve it completely into the warm cream. Set aside to cool slightly.
3. Mousse Base: In a high-speed blender, combine the smoked eel, uni, and the remaining cold cream. Blend until perfectly smooth. Slowly stream in the gelatin-cream mixture while blending on low speed.
4. Setting: Pass the mousse through a fine tamis (sieve) into a piping bag fitted with a smooth, small round tip. Pipe small, precise quenelles (about 1.5 cm long) onto a chilled tray lined with parchment paper. Freeze for at least 2 hours until firm.
5. Glaze: Gently heat the sea buckthorn purée and honey until just simmering. Squeeze water from the remaining gelatin sheet and dissolve it into the warm mixture. Strain. Allow to cool to just above setting point (syrupy consistency).
6. Glazing: Working quickly, dip the frozen eel quenelles into the glaze using a skewer, ensuring a thin, even coating. Return immediately to the freezer to set the glaze.

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Component 2: Crisp Nori & Buckwheat "Sand"

This provides textural contrast and an earthy, seaside aroma.

Ingredients:

• 50g Toasted Buckwheat Groats (Kasha)
• 1 sheet Roasted Nori Seaweed
• 1 tbsp Olive Oil (light, fruity)
• Pinch of fine sea salt

Techniques:

1. Nori Powder: Place the nori sheet in a spice grinder or high-speed blender and process until a very fine, dark green powder is achieved.
2. Buckwheat Toasting: Ensure the buckwheat groats are perfectly toasted to a nutty brown color.
3. Assembly: Gently toss the toasted buckwheat groats with the nori powder and olive oil. Spread thinly on a silicone mat and bake at $120^\circ\text{C}$ ($250^\circ\text{F}$) for 10 minutes to ensure crispness and slightly dry out the oil. Season lightly. Store in an airtight container.

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Component 3: Charred Leek Ash & Black Garlic Fluid Gel

This is the deep, savory, and slightly pungent anchor of the dish.

Ingredients:

• For the Ash:
  • 2 large outer leaves of Leek (dark green parts only)
• For the Gel:
  • 50g Black Garlic cloves
  • 100ml quality Dashi stock (made with high-quality Kombu and very light Bonito)
  • 1.5g Agar-Agar powder
  • 1 tsp Rice Vinegar

Techniques:

1. Leek Ash: Place the leek leaves directly onto an open flame (or under a very hot broiler) until they are completely blackened and carbonized. Allow to cool, then grind finely in a mortar and pestle or spice grinder until it resembles fine black soot. Sieve thoroughly.
2. Black Garlic Base: Soften the black garlic cloves in a small amount of warm dashi. Blend the softened garlic with the remaining dashi until completely smooth. Strain through a fine chinois.
3. Fluid Gel Formation: Whisk the agar-agar into the black garlic liquid. Bring the mixture to a rolling boil for 2 minutes while whisking constantly to activate the agar. Pour the liquid onto a flat metal tray to cool rapidly into a firm sheet (about 15 minutes).
4. Creating the Fluid Gel: Once set, cut the sheet into rough cubes and place them into a high-speed blender with the rice vinegar. Blend on high speed until a smooth, pourable, and stable fluid gel forms. Transfer to a squeeze bottle.

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Component 4: Kombu "Coral" Tuile

This provides height, delicate crispness, and intense mineral flavor.

Ingredients:

• 50g Dried Kombu (thick cut, high quality)
• 100ml Water
• Pinch of Xanthan Gum (optional, for stability)

Techniques:

1. Kombu Infusion: Soak the kombu in water for 1 hour. Simmer the kombu and the soaking water very gently for 30 minutes until the kombu is slightly softened but still firm. Strain the liquid (this is your concentrated kombu broth).
2. Tuile Batter: Reduce the kombu broth until you have about 50ml of highly concentrated liquid. Whisk in a tiny pinch of xanthan gum if desired, or use the natural viscosity. The goal is a very thin, clear, gelatinous liquid.
3. Dehydration/Baking: Using an offset spatula, spread the liquid incredibly thinly onto a Silpat mat. Dehydrate in a low oven ($70^\circ\text{C}$ / $160^\circ\text{F}$) for 3-4 hours, or until completely dry and brittle.
4. Shaping: Once fully dry, the sheet will be extremely fragile. Carefully break or gently shape pieces over a curved surface (like the back of a small bowl) while slightly warm from the oven to mimic the organic, porous structure of coral.

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Plating Presentation: "The Intertidal Zone"

Vessel: A wide, shallow, matte black ceramic plate or a large, smooth river stone slab.

Assembly (Performed tableside or immediately before serving):

1. Base Layer: Place a small, uneven mound of the Nori & Buckwheat "Sand" slightly off-center, representing the damp shore.
2. The Tide Line: Using the squeeze bottle, create a thin, elegant, S-shaped line of the Black Garlic Fluid Gel across the plate, crossing through the sand mound. This represents the dark, rich tideline.
3. Core Element: Carefully place two of the glazed Smoked Eel & Uni Mousse quenelles side-by-side on top of the sand, near the curve of the gel line.
4. The Mineral Touch: Gently press 2-3 small specks of the Charred Leek Ash onto the glaze of the quenelles for visual depth and an aromatic lift.
5. Structure: Stand one or two pieces of the delicate Kombu "Coral" Tuile upright, leaning against the eel mousse, adding height and transparency.
6. Finishing: Garnish with 3-4 tiny, bright orange Sea Buckthorn Berries (if available) placed strategically near the glaze, catching the light. A single micro-sprig of Sea Beans (for texture and salinity) can be added near the sand.

Serving Suggestion: Serve chilled. The diner is instructed to break the coral tuile and incorporate all elements in a single bite to experience the full contrast of smoky, briny, earthy, and tart flavors.