Scallop carpaccio, goose barnacle dressing and Shipova caviar
Serves 8
Charles's Ikejime bluefin tuna, goose barnacle dressing, sustainably fished in Saint-Jean-de-Luz, and Rova Caviar Shipova
Ingredients (serves 8)
- 1 kg of bluefin tuna
- 200 g of cockles
- 100 g of winkles
- 50 g of shallots
- 200 g of smoked tuna belly
- Pickled parsley stalks, as needed
- 50 g of samphire
- 1 lemon (zest)
- 120 g of cockle juice
- 100 g of goose barnacle juice
- 20 g of lime juice
- 100 g of centrifuged samphire juice
- 85 g of sea urchin tongues
- 20 g of citrus oil
- 40 g of green fruity olive oil
- 100 g of Rova Caviar Shipova
- Samphire
- Santolina
- Finger lime
- Rock samphire
- Vene cress
Preparation and finishing steps
- Cook the cockles marinière-style and shell them.
- Cook the winkles in broth and shell them, chop everything and set aside in a mixing bowl.
- Add the shallots, the parsley stalks and the samphire, all chopped beforehand, along with the zest of one lemon and a brunoise of smoked tuna belly. Mix everything together.
- Slice the frozen tuna 8 mm thick on a meat slicer.
- Lay a band of tuna in a suitable frame.
- Add a layer of the shellfish condiment, then cover with a second slice of tuna. Keep refrigerated.
- Reduce the shellfish juice. Infuse with lemongrass and ginger.
- Pass the sea urchin tongues through a sieve to reduce them to a fine purée.
- Add the samphire juice, the reduced shellfish juice and the lime juice, then build it with the citrus oil and the olive oil like a vinaigrette. Add lime zest and keep refrigerated.
- At service, pour into a sauce boat with 12 g of Rova Caviar Shipova.
