Albacore tuna sahimi, buttermilk dressing, wasabi espuma, ginger jelly |

Preparation time: 45 min

• Prep

  Clean the peas sprouts.

  Chop the ginger.

• Tuna sashimi

  Keep the tuna on a container filled with ice.
  Slice the tuna (3 to 4 mm) against the fibre.

  Put aside in the fridge.

• Ginger jelly

  In a pot, mix the ginger with water, sugar and agar-agar.

  Bring to a boil while mixing to dissolve the agar-agar and keep boiling for a minute.

  Pour in a container and put aside in the fridge. The mix should jelly under 70°C.

  Once cool, cut in small pieces or blend.

• Wasabi foam

  Bring to boil milk and wasabi powder. Whisk to dissolve the powder.

  Remove from heat and add the 35% cream. Pass threw a fine mesh sieve and pour in a siphon.

  Add 2 gas cartridge, lay down the bottle in the fridge and let aside for 3 hours.

  Shake well the siphon before using.

• Dressing

  Mix together the ingredients with a whisk without the poppy seeds.

• Soya and yuzu sauce

  Mix the ingredients and pour in a pipette,

• Plating and garnish

  Dip the tuna slices in the dressing and place them in a plate.

  Sprinkle with poppy seeds and garnish with few drops of ginger jelly around and soya sauce on the fish.

  Add 3 balls of wasabi foam.

  Season with fleur de sel

  Garnish with young peas sprouts and serve.