Michelin Star Recipe Design

Dish Name: Forest Floor Symphony with Lavender-Infused Sturgeon, Truffle Snow, and Hazelnut Soil

Conceptual Narrative: This dish is inspired by the hidden wonders beneath a forest canopy, where earthy truffles and nuts meet the delicate flavors of freshwater sturgeon. The unusual pairing of lavender and sturgeon creates a floral contrast to the dish's earthiness. The dish is a culinary journey through layers of texture and flavor, emulating the complexity and beauty of nature.

Components:

1. Lavender-Infused Sturgeon
2. Truffle Snow
3. Hazelnut Soil
4. Wild Mushroom Consommé
5. Compressed Cucumber Ribbons
6. Micro Pea Greens

Sourcing Notes:

• Sturgeon: Source sustainably farmed sturgeon from a reputable fishmonger.
• Lavender: Use culinary-grade, organic dried lavender.
• Black Truffle: Obtain high-quality fresh black truffle or truffle oil.
• Hazelnuts: Prefer organic, blanched hazelnuts.

Detailed Instructions:

1. Lavender-Infused Sturgeon:

Ingredients:

• 200g sturgeon fillet
• 1 tsp dried lavender
• 50ml olive oil
• Salt and pepper to taste

Instructions: a. Preheat the oven to 120°C (250°F). b. Mix olive oil with dried lavender and let steep for 30 minutes. Strain out the lavender. c. Season the sturgeon fillet with salt and pepper. Brush with lavender-infused oil. d. Vacuum seal the sturgeon and cook sous-vide at 45°C for 30 minutes. e. Remove from the bag and gently pat dry. Sear in a hot pan for 1 minute on each side until a golden crust forms.

2. Truffle Snow:

Ingredients:

• 100ml heavy cream
• 50g fresh black truffle, finely grated
• 1 tsp agar-agar
• Salt to taste

Instructions: a. Heat the heavy cream in a saucepan and add the agar-agar, whisking continuously. b. Bring to a simmer and cook for 2 minutes. c. Stir in grated truffle and season with salt. d. Pour into a shallow tray and freeze for 2 hours. e. Once set, scrape the mixture with a fork to create a "snowy" texture. Keep frozen until plating.

3. Hazelnut Soil:

Ingredients:

• 100g blanched hazelnuts
• 50g cocoa powder
• 2 tbsp powdered sugar
• Salt to taste

Instructions: a. Preheat the oven to 150°C (300°F). b. Spread hazelnuts on a baking sheet and toast for 10 minutes. c. Allow to cool, then blend with cocoa powder, powdered sugar, and salt until it resembles fine soil.

4. Wild Mushroom Consommé:

Ingredients:

• 500g mixed wild mushrooms
• 1 onion, diced
• 2 cloves garlic, crushed
• 1L vegetable stock
• 2 egg whites
• Salt and pepper to taste

Instructions: a. Sauté mushrooms, onion, and garlic in a pot until browned. b. Add vegetable stock and bring to a boil. c. Whisk egg whites until frothy, then add to the stock, stirring continuously. d. Simmer gently for 45 minutes. Strain through a fine sieve and season with salt and pepper.

5. Compressed Cucumber Ribbons:

Ingredients:

• 1 cucumber, peeled and thinly sliced lengthwise
• 1 tbsp rice vinegar
• 1 tsp sugar

Instructions: a. Mix rice vinegar and sugar. Marinate cucumber slices for 10 minutes. b. Compress between two plates with heavy weights for 1 hour in the refrigerator.

6. Micro Pea Greens:

Ingredients:

• A handful of micro pea greens (available at specialty grocers)

Plating:

a. Begin by drizzling a small amount of wild mushroom consommé in an artistic swirl on the plate. b. Place the seared sturgeon in the center of the plate. c. Spoon truffle snow delicately around the sturgeon. d. Sprinkle hazelnut soil over and around the truffle snow, creating a textured base. e. Arrange cucumber ribbons around the perimeter of the plate. f. Garnish with micro pea greens for a touch of color and freshness.

Presentation Tips:

• Ensure each component is distinct yet harmoniously integrated on the plate.
• Use a fine mist spray bottle with water to lightly moisten the "soil" for added realism.
• Elevate the dish by using a tall, narrow plate to emphasize the vertical layers, reminiscent of a forest floor.

This dish not only challenges the palate with its complex flavors but also captivates the eye with its meticulous presentation, making it a fitting contender for a Michelin 3-star experience.