Michelin Star Recipe Design

Dish Name: "Ocean’s Whisper in the Forest"

Conceptual Narrative: "Ocean’s Whisper in the Forest" is a culinary journey that marries the briny essence of the sea with the earthy depths of the forest. This dish draws inspiration from the delicate balance of ecosystems, showcasing the harmony between seemingly disparate elements: sea urchin and black garlic. These elements are brought together through a combination of advanced techniques and artistic plating, creating a sensory experience that evokes the mysterious allure of nature.

Components:

1. Sea Urchin Custard with Black Garlic Emulsion
2. Mushroom Soil with Smoked Seaweed Powder
3. Fermented Bamboo Shoot and Fennel Salad
4. Charred Pine Needle Oil Drizzle

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1. Sea Urchin Custard with Black Garlic Emulsion

Ingredients:

• Fresh sea urchin (uni) roe: 150g
• Eggs: 3
• Heavy cream: 200ml
• Dashi (Japanese stock): 100ml
• Black garlic: 5 cloves
• Lemon juice: 1 tsp
• Salt: to taste
• Soy lecithin: 1 tsp

Instructions:

1. Custard Preparation:

   • Preheat the oven to 150°C (300°F).
   • Blend sea urchin roe, eggs, cream, and dashi until smooth. Season with salt.
   • Strain the mixture through a fine sieve to ensure a silky texture.
   • Pour into ramekins and place them in a baking dish. Fill the dish with hot water halfway up the sides of the ramekins.
   • Cover with foil and bake for 25-30 minutes until the custard is set but still slightly wobbly in the center.

2. Black Garlic Emulsion:

   • Blend black garlic with lemon juice until smooth.
   • Using an immersion blender, gradually add soy lecithin until emulsified and frothy.
   • Season with salt and set aside.

Sourcing Notes:

• Fresh sea urchin can be sourced from reputable seafood suppliers who specialize in premium sushi-grade ingredients.
• Black garlic is available in gourmet stores or can be made by aging garlic bulbs at a controlled temperature and humidity for several weeks.

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2. Mushroom Soil with Smoked Seaweed Powder

Ingredients:

• Dried porcini mushrooms: 50g
• Black sesame seeds: 20g
• Smoked seaweed (such as smoked dulse or nori): 10g
• Dehydrated miso paste: 1 tbsp
• Activated charcoal powder: 1 tsp

Instructions:

1. Blend dried porcini, black sesame seeds, smoked seaweed, dehydrated miso, and charcoal powder in a food processor until it resembles soil.
2. Season with salt and set aside for plating.

Sourcing Notes:

• Smoked seaweed can be found in specialty stores or prepared by lightly smoking dried seaweed over a wood fire.

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3. Fermented Bamboo Shoot and Fennel Salad

Ingredients:

• Fresh bamboo shoots: 100g
• Fennel bulb: 1 small
• Rice vinegar: 50ml
• Sugar: 25g
• Salt: a pinch
• Dill: a few sprigs

Instructions:

1. Fermented Bamboo:

   • Slice bamboo shoots thinly and place them in a sterilized jar.
   • Dissolve sugar and salt in rice vinegar and pour over bamboo shoots.
   • Seal the jar and ferment at room temperature for 5-7 days.

2. Fennel Salad:

   • Thinly slice the fennel using a mandoline.
   • Toss with dill and a few drops of the fermented bamboo liquid. Season to taste.

Sourcing Notes:

• Fresh bamboo shoots are available in Asian markets or specialty produce stores.

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4. Charred Pine Needle Oil Drizzle

Ingredients:

• Fresh pine needles: 50g
• Grapeseed oil: 100ml

Instructions:

1. Carefully char pine needles over an open flame until fragrant.
2. Blend with grapeseed oil and let infuse for 24 hours.
3. Strain through a fine sieve before use.

Sourcing Notes:

• Fresh pine needles can be foraged or purchased from specialty herb suppliers. Ensure they are from an edible pine species.

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Plating Instructions:

1. Place a quenelle of mushroom soil on one side of a shallow bowl.
2. Gently un-mold the sea urchin custard beside the soil.
3. Spoon the black garlic emulsion around the custard.
4. Arrange the fennel salad artfully on the opposite side of the soil.
5. Drizzle with charred pine needle oil.
6. Garnish with microgreens or edible flowers for an additional pop of color and freshness.

This dish invites diners to explore the interplay between the ocean's salty whisper and the forest's deep, grounding flavors, offering a dining experience that is as thought-provoking as it is delicious.