Cher Lionel!
Bonjour de Shizuoka!
Tres beau concept!
Une belle alliance franco-japonaise si je puis dire!
Bon, tu es professionel et ca se voit!
bien amicalement,
Robert-Gilles
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Hamaguri and caviar, apple-basil jelly
Ingredients
- 2 apples (135 grams of juice yield)
- 1 bunch of basil (15 grams of juice yield)
- 12 Hamaguri clams
- 30 grams of caviar
- 50 grams of celery rave
- lemon juice
- gelatin
Directions
- Prepare the Jelly: centrifuge the apples and then basil. Harvest the juices separately in bowls over ice. Heat the apple juice to clear it naturally. Paste apple juice (5 sheets / liter), cool and add the juice of basil just before the frost takes to keep the green color. Mold into plates.
- Trim the Mikado with celery, season with lemon juice, salt, pepper and olive oil.
- Open the Hamaguri in a pan with white wine. Season with the lemon juice, olive oil salt and pepper also.
- Arrange on plates like in the picture, sprinkle with fleur de sel. Note: This recipe works with all shells.
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