Michelin Star Recipe Design

Dish Title: Eclipse of the Ocean & Forest
Concept: A multi‑component, molecular‑gastronomy inspired plate that juxtaposes the briny depth of the sea with the earthy richness of the forest. The dish plays on the visual contrast of a dark, reflective glass sphere (the “eclipse”) that holds a sea‑bass fillet, surrounded by truffle‑infused soy gel, charred seaweed caviar, beetroot foam, and a delicate crown of microgreens and edible gold leaf. The combination of unusual pairings—sea bass with truffle soy, seaweed caviar with beetroot foam—creates a sensory experience that is both familiar and startling, embodying the Michelin 3‑star ethos of innovation, precision, and storytelling.

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1. Ingredient List & Sourcing Notes

Component	Ingredient	Quantity (per serving)	Sourcing Notes
Sea Bass Fillet	Fresh Atlantic sea bass (wild‑caught, certified MSC)	180 g	Purchase from a reputable fishmonger that sources from the North Atlantic; keep on ice until cooking.
Citrus Beurre Blanc	Unsalted butter, white wine, lemon zest, shallots, salt	30 g	Use organic lemons and locally sourced butter.
Truffle‑Infused Soy Gel	White soy sauce, agar‑agar, black truffle (sliced), sugar, water	60 ml	Buy truffles from a certified truffle farm in Piedmont, Italy; use a high‑purity soy sauce from Japan.
Charred Seaweed Caviar	Nori sheets, sea salt, sugar, water, agar‑agar, soy sauce	15 g	Source nori from a Japanese farm that practices sustainable harvesting.
Beetroot Foam	Fresh beetroot, cream, gelatin, lemon juice, salt	40 ml	Use organic beetroot from a local farm; gelatin from a reputable supplier.
Microgreens & Edible Gold Leaf	Mixed microgreens (radish, basil, cilantro), 24‑k gold leaf	5 g	Grow microgreens in a hydroponic system; gold leaf from a culinary‑grade supplier.
Edible Glass Sphere	Clear tempered glass (diameter 6 cm)	1	Purchase from a specialty glassmaker; ensure it is food‑grade and heat‑tolerant.
Seasoning & Garnish	Sea salt crystals, black pepper, micro‑citrus zest	–	Use sea salt from the Dutch coast; black pepper from a single origin.

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2. Detailed Instructions

2.1 Sous‑Vide Sea Bass Fillet

1. Preparation

   • Pat the fillet dry with paper towels.
   • Season lightly with sea salt and freshly ground black pepper.
   • Place the fillet in a vacuum‑seal bag with a thin slice of lemon and a sprig of dill.

2. Sous‑Vide

   • Preheat a water bath to 54 °C (129 °F).
   • Seal the bag and submerge. Cook 45 minutes.

3. Finishing

   • Remove the fillet from the bag, pat dry.
   • Sear in a hot cast‑iron skillet for 30 seconds per side to develop a caramelized crust.
   • Transfer to a chilled plate; keep warm in a low‑heat oven (≈ 50 °C).

2.2 Citrus Beurre Blanc

1. Reduction

   • In a saucepan, combine 100 ml white wine, 2 tbsp minced shallots, and 1 tsp lemon zest.
   • Reduce to 30 ml over medium heat.

2. Emulsification

   • Whisk in 150 g cold butter, a few cubes at a time, until the sauce thickens.
   • Finish with a pinch of salt and a squeeze of fresh lemon juice.

3. Strain

   • Strain through a fine sieve into a warm bowl; keep covered to prevent separation.

2.3 Truffle‑Infused Soy Gel

1. Melt Agar‑agar

   • Dissolve 1 g agar‑agar in 200 ml soy sauce, 1 tsp sugar, and 1 tsp water.
   • Bring to a gentle boil, then simmer for 2 minutes.

2. Infuse Truffle

   • Add 10 g sliced black truffle; simmer for an additional 1 minute.
   • Remove from heat and let cool slightly.

3. Set

   • Pour the mixture into a shallow silicone mold (diameter 4 cm).
   • Chill in the refrigerator for 30 minutes until firm.

4. Slice

   • Using a chilled knife, cut the gel into thin, 2 mm slices.

2.4 Charred Seaweed Caviar

1. Prepare Seaweed

   • Tear nori sheets into small pieces (≈ 1 cm²).
   • Toss with 1 tsp sea salt, 1 tsp sugar, and 30 ml water.

2. Spherification

   • Dissolve 1 g agar‑agar in 200 ml water; bring to a boil, then cool to 40 °C.
   • Add the seaweed mixture; stir to combine.

3. Drop into Calcium Bath

   • Prepare a calcium chloride bath (2 % w/v).
   • Drop the seaweed mixture into the bath using a syringe; let set for 30 seconds.

4. Rinse & Store

   • Transfer pearls to a bowl of cold water; rinse gently.
   • Keep in a chilled dish until plating.

2.5 Beetroot Foam

1. Cook Beetroot

   • Boil 200 g beetroot until tender (≈ 20 minutes).
   • Peel, puree, and strain to obtain a smooth juice.

2. Gelatin

   • Dissolve 2 g gelatin in 30 ml cold water; let bloom for 5 minutes.
   • Heat gently to dissolve; stir into the beetroot juice.

3. Foam

   • Transfer the mixture to a siphon charged with 2 g of nitrogen.
   • Shake vigorously; dispense a thin layer over the plate.

2.6 Microgreens & Edible Gold Leaf

1. Prep Microgreens

   • Rinse gently; pat dry.
   • Toss with a drizzle of olive oil and a pinch of sea salt.

2. Gold Leaf

   • Cut 24‑k gold leaf into small pieces; place on a clean surface.

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3. Plating Presentation

Step	Action
1. Base	Place a chilled edible glass sphere (6 cm diameter) on the center of a white porcelain plate.
2. Gel Slice	Position a truffle‑infused soy gel slice on top of the sphere, centered.
3. Sea Bass	Lay the seared sea bass fillet gently on the gel slice, fillet side up.
4. Beurre Blanc	Drizzle a thin ribbon of citrus beurre blanc around the fillet, allowing it to pool slightly.
5. Seaweed Caviar	Scatter 5–6 charred seaweed pearls over the fillet, letting them sit like tiny jewels.
6. Beetroot Foam	Use a squeeze bottle to create a delicate halo of beetroot foam around the base of the sphere.
7. Microgreens	Arrange microgreens in a spiral pattern around the plate, leaving a clear space above the sphere.
8. Gold Leaf	Place a small piece of edible gold leaf on top of the gel slice, as a visual “sun” behind the sphere.
9. Final Touches	Lightly dust the plate with sea salt crystals and a pinch of black pepper. Add a wedge of micro‑citrus on the side for garnish.

Visual Effect: The dark glass sphere reflects the surrounding light, creating a mirroring “eclipse” effect. The contrasting colors—deep sea bass, earthy beetroot foam, glossy gold leaf, and bright microgreens—provide a dynamic visual narrative that invites the diner to explore each component before tasting.

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4. Conceptual Narrative

• Ocean vs. Forest: The sea bass represents the ocean’s depth and purity, while the truffle‑infused soy gel and seaweed caviar echo the forest’s earthy richness and hidden treasures.
• Light & Shadow: The edible glass sphere acts as a metaphorical eclipse, blurring the boundaries between day (sunny citrus beurre blanc) and night (dark beetroot foam).
• Texture Play: The juxtaposition of silky fish, crisp seaweed pearls, airy foam, and firm gel creates a multi‑sensory experience that mirrors the complexity of a Michelin‑star dish.
• Sustainability: All ingredients are sourced from responsible, certified farms, reflecting a commitment to ecological stewardship—a value increasingly important at the highest culinary echelons.

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5. Pairing Suggestions

Pairing	Rationale
Wine	A chilled Chablis (white Burgundy) with bright acidity and subtle minerality complements the citrus beurre blanc and balances the richness of the truffle gel.
Alternative	A Sauvignon Blanc from New Zealand offers herbaceous notes that echo the seaweed caviar.
Non‑Alcoholic	A sparkling water infused with citrus zest and a hint of sea salt mirrors the dish’s briny and bright elements.

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Final Tips for the Chef

1. Timing: Prepare the gel slices and seaweed pearls 30 minutes before plating to ensure they remain firm.
2. Temperature Control: Keep the sea bass fillet warm but not hot; a low‑heat oven (≈ 50 °C) prevents over‑cooking.
3. Foam Freshness: Dispense the beetroot foam just before serving; foam can lose volume quickly.
4. Glass Safety: Use a tempered, food‑grade glass sphere; handle with gloves to avoid fingerprints.
5. Presentation: Light the plate with a soft, directional spotlight to enhance the reflective quality of the glass sphere.

Enjoy the culinary journey that Eclipse of the Ocean & Forest offers—an unforgettable fusion of technique, flavor, and storytelling that meets the exacting standards of a Michelin 3‑star experience.