Michelin Star Recipe Design

Dish Name: Ethereal Tides: Yuzu-Infused Black Truffle Caviar with Sous-Vide Scallops and Charred Herb Soil

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Conceptual Narrative

Ethereal Tides is a culinary ode to the interplay between the ocean’s ephemeral beauty and the earth’s hidden depths. The dish draws inspiration from the contrast between yuzu’s bright, citrusy essence (symbolizing the sea’s vitality) and black truffle’s umami-rich, earthy complexity (representing the forest’s mystery). The sous-vide scallops embody the ocean’s delicate balance, while the charred herb soil evokes the primal energy of the land. Together, they create a sensory journey that mirrors the harmony of nature’s extremes—bright yet grounded, fleeting yet profound.

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Ingredients & Sourcing

1. Yuzu Caviar (Spherification):

   • 100ml yuzu juice (fresh, from a specialty supplier like Yuzu Farm, Japan)
   • 50ml black truffle oil (aged, from Truffle & Co., Italy)
   • 1g agar-agar powder (food-grade, from Miso Master, Japan)
   • 1g sodium alginate (from Alginate Solutions, USA)
   • 10 black truffle shavings (fresh, from a truffle farm in Piedmont, Italy)

2. Sous-Vide Scallops:

   • 4 large sea scallops (wild-caught, from Alaska Seafood Co.)
   • 2 tbsp yuzu kosho (fermented yuzu paste, from Yuzu Kitchen, California)
   • 1 tbsp olive oil
   • 1 tsp sea salt

3. Charred Herb Soil:

   • 50g activated charcoal (from Black Earth Botanicals, USA)
   • 2 tbsp chopped fresh thyme (from a local organic farm)
   • 1 tbsp chopped rosemary
   • 1 tbsp crumbled black truffle (for garnish)
   • 1 tbsp yuzu zest (for aroma)

4. Plating Elements:

   • Edible gold leaf (for accents)
   • Microgreens (e.g., watercress or arugula)
   • Yuzu-infused olive oil (for drizzling)

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Detailed Instructions

1. Yuzu-Infused Black Truffle Caviar (Spherification)

Technique: Reverse spherification (using sodium alginate and calcium chloride).
Steps:

1. Prepare the Caviar Base: Mix yuzu juice, black truffle oil, and a pinch of salt. Chill in the refrigerator for 30 minutes.
2. Create the Caviar Spheres:
   • In a bowl, combine 50ml of the yuzu-truffle mixture with 1g agar-agar. Heat gently until the agar dissolves.
   • In another bowl, prepare a calcium chloride solution (1g per 100ml water).
   • Using a syringe or dropper, drop small spheres of the agar mixture into the calcium chloride solution. Let them sit for 10 minutes to form a gel-like membrane.
   • Rinse the spheres in water to remove excess calcium, then pat dry.
3. Assemble the Caviar: Gently fold in 10 black truffle shavings for texture and flavor.

Sourcing Note: Yuzu juice and black truffle oil should be sourced from reputable suppliers to ensure quality and authenticity.

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2. Sous-Vide Scallops

Technique: Precision cooking via sous-vide to achieve perfect doneness.
Steps:

1. Prep Scallops: Pat dry and season with yuzu kosho, olive oil, and salt.
2. Sous-Vide Cooking: Place scallops in a vacuum-sealed bag and cook at 85°C (185°F) for 6 minutes. This ensures a tender, slightly translucent center.
3. Finishing Touch: Sear the scallops in a hot pan with a splash of yuzu-infused olive oil until caramelized.

Sourcing Note: Wild-caught scallops are preferred for their briny sweetness.

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3. Charred Herb Soil

Technique: Dehydration and charring for depth.
Steps:

1. Char the Herbs: In a dry skillet, char thyme and rosemary over medium heat until crispy. Let cool.
2. Mix Soil: Combine activated charcoal, charred herbs, and yuzu zest. Add a pinch of black truffle for umami.
3. Texture: Lightly moisten with yuzu juice to create a crumbly, earthy texture.

Sourcing Note: Activated charcoal should be food-grade to avoid toxins.

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Plating Presentation

Concept: A minimalist, avant-garde arrangement that mimics a tidal pool.

1. Base: A white porcelain plate to contrast the dark soil and caviar.
2. Soil Layer: Spread the charred herb soil in a circular pattern, creating a "soil" texture.
3. Caviar: Place 3-4 caviar spheres around the plate, each topped with a black truffle shaving.
4. Scallops: Arrange the seared scallops in a spiral around the caviar, their golden edges catching the light.
5. Garnish: Drizzle yuzu-infused olive oil in a delicate spiral, and sprinkle microgreens for freshness.
6. Final Touch: A single edible gold leaf flake on top for a touch of luxury.

Plating Tip: Use a ring mold to create a perfect circle for the soil, ensuring symmetry.

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Advanced Techniques Highlighted

• Spherification: A molecular gastronomy technique that transforms liquid into caviar-like spheres.
• Sous-Vide: Ensures precise cooking of scallops, preserving their texture.
• Charred Soil: Combines dehydration and charring for a smoky, earthy contrast.

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Why This Works

The dish balances contrasting elements: the bright, acidic yuzu caviar cuts through the richness of the truffle and scallops, while the charred soil adds a smoky depth. The presentation is both artistic and functional, inviting diners to engage with the dish’s narrative. This concept aligns with Michelin standards by emphasizing innovation, technique, and storytelling.

Final Note: This recipe requires precision and high-quality ingredients. For a 3-star experience, pair with a curated wine (e.g., a crisp Sauvignon Blanc) to complement the yuzu and truffle notes.