Michelin Star Recipe Design

The Echo of the Deep: Scallop & Sea Buckthorn Spheres with Smoked Black Garlic Soil, Sea Bean Salad & Yuzu Air.

Conceptual Narrative:

"The Echo of the Deep" is an exploration of contrasting textures and flavors inspired by the hidden depths of the ocean and the vibrant resilience of the coastal landscape. The dish represents a journey from the briny freshness of the sea to the earthy depths of the soil, culminating in a light, ethereal finish. The unusual pairing of delicate scallops and tart sea buckthorn creates a surprising interplay of sweet and sour, evoking the feeling of sunlight piercing through the water's surface. The dish aims to be a sensory experience, stimulating both the palate and the imagination.

Yields: 2 servings Difficulty: Advanced Prep Time: 4 hours (plus overnight curing for black garlic) Cook Time: 30 minutes

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I. Scallop & Sea Buckthorn Spheres:

• Concept: Delicate spheres bursting with concentrated scallop flavor and a tart sea buckthorn counterpoint.

• Ingredients:

  • 6 Fresh Diver Scallops (large, dry-packed) - Source: Look for sustainable diver-caught scallops from the Pacific Northwest. Consider asking your fishmonger to dry-pack them for optimal sphere formation.
  • 50ml Sea Buckthorn Puree (fresh or frozen) - Source: Sea buckthorn berries are rare. Look for reputable suppliers specializing in Nordic or Eastern European ingredients. Alternatively, you can create your own puree by blending fresh or frozen berries with a little water and straining.
  • 2g Sodium Alginate
  • 500ml Cold Filtered Water
  • 1g Calcium Chloride

• Instructions:

  1. Scallop Preparation: Gently dice the scallops into small, uniform pieces (approx. 1cm).
  2. Sea Buckthorn Infusion: Combine the sea buckthorn puree with the diced scallops in a blender. Pulse until a smooth, homogenous mixture is achieved.
  3. Sphere Formation: In a bowl, whisk the sodium alginate into 250ml of the cold filtered water until fully dissolved. Let it rest for 30 minutes to remove air bubbles.
  4. Calcium Chloride Bath: Prepare a calcium chloride bath by dissolving 1g of calcium chloride in the remaining 250ml of cold filtered water.
  5. Spherification: Using a syringe or a small spoon, carefully drop small droplets of the scallop-sea buckthorn mixture into the calcium chloride bath. The mixture will instantly form a delicate membrane, creating spheres.
  6. Rinse & Store: Allow the spheres to sit in the calcium chloride bath for 1 minute to fully set. Gently remove the spheres with a slotted spoon and rinse them in a bowl of clean water. Store in a bowl of fresh water until ready to plate.

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II. Smoked Black Garlic Soil:

• Concept: An earthy, umami-rich "soil" that adds depth and complexity to the dish.

• Ingredients:

  • 10 Cloves Black Garlic (cured for at least 30 days) - Source: Specialty food stores or online retailers specializing in fermented foods. If unavailable, you can cure your own garlic by fermenting for several weeks.
  • 2 tbsp Panko Breadcrumbs
  • 1 tbsp Toasted Sesame Seeds
  • 1 tsp Smoked Paprika
  • 1/2 tsp Sea Salt
  • 1/4 tsp Black Pepper
  • 1 tbsp Olive Oil

• Instructions:

  1. Black Garlic Preparation: Remove the outer papery skin from the black garlic cloves. Mash them into a paste using a fork.
  2. Combine Ingredients: In a bowl, combine the black garlic paste, panko breadcrumbs, sesame seeds, smoked paprika, salt, and pepper.
  3. Toast & Bake: Drizzle the olive oil over the mixture and toss to combine. Spread the mixture evenly on a baking sheet.
  4. Bake: Bake in a preheated oven at 350°F (175°C) for 8-10 minutes, or until the mixture is golden brown and crispy. Allow to cool completely.
  5. Pulse & Sift: Pulse the cooled mixture in a food processor until it resembles coarse soil. Sift to remove any large pieces.

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III. Sea Bean Salad:

• Concept: A refreshing and salty salad that provides a textural contrast and a bright, oceanic flavor.

• Ingredients:

  • 100g Sea Beans (Salicornia) - Source: Specialty seafood suppliers or farmers markets near coastal areas. Ensure they are fresh and vibrant green.
  • 1 tbsp Rice Vinegar
  • 1 tsp Lemon Juice
  • 1/2 tsp Olive Oil
  • Pinch of Sea Salt
  • Pinch of White Pepper

• Instructions:

  1. Blanch Sea Beans: Briefly blanch the sea beans in boiling water for 30 seconds. Immediately transfer them to an ice bath to stop the cooking process and preserve their vibrant color and crunch.
  2. Dressing: In a small bowl, whisk together the rice vinegar, lemon juice, olive oil, sea salt, and white pepper.
  3. Marinate: Gently toss the blanched sea beans with the dressing. Allow to marinate for 5 minutes before serving.

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IV. Yuzu Air:

• Concept: A light, ethereal foam that adds a burst of citrusy aroma and a delicate finish to the dish.

• Ingredients:

  • 50ml Yuzu Juice (freshly squeezed) - Source: Yuzu is a rare citrus fruit. Look for specialty food stores or online retailers specializing in Asian ingredients. If unavailable, a combination of lemon and grapefruit juice can be used as a substitute, but the flavor will be different.
  • 1g Soy Lecithin
  • 100ml Water

• Instructions:

  1. Combine Ingredients: In a bowl, combine the yuzu juice, soy lecithin, and water.
  2. Emulsify: Using an immersion blender, blend the mixture on high speed until a stable foam forms. This may take a few minutes. The foam should hold its shape but be light and airy.

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Plating & Assembly:

1. Soil Base: Spoon a generous amount of the smoked black garlic soil onto the center of each plate.
2. Sphere Arrangement: Arrange 3-4 scallop & sea buckthorn spheres artfully on top of the soil, ensuring they are evenly distributed.
3. Sea Bean Nest: Create a small nest of sea bean salad next to the spheres.
4. Yuzu Air Swirl: Spoon a generous dollop of yuzu air next to the sea bean salad, allowing it to cascade slightly onto the soil.
5. Garnish: Garnish with a few microgreens (e.g., shiso or cilantro) for visual appeal and a subtle herbaceous note. A tiny sprinkle of edible silver dust can add a touch of elegance.

Wine Pairing Suggestion:

A crisp, dry Albariño from Rías Baixas, Spain, with its citrus notes and minerality, would perfectly complement the sea buckthorn and scallop flavors.

Notes:

• Precise measurements are crucial for spherification.
• The yuzu air is best prepared just before serving, as it will lose its stability over time.
• Adjust the seasoning of the sea bean salad to your preference.
• The presentation is paramount. Strive for a balance of color, texture, and height on the plate.

This dish aims to be a memorable culinary experience, showcasing the potential of unexpected ingredient pairings and advanced techniques. The "Echo of the Deep" is a celebration of the ocean's bounty and the artistry of fine dining.