Joni Ooi

Number of Servings: 1

Ingredients

Soffritto1 lb onion (1 cup), julienne1 cup clarified butterSalt1 lb tomato (canned, whole), pureed seedless1) Caramelize onions.2) Add tomato puree till oil breaks.3) Add salt.Piperade4 large red peppers4 large yellow peppers� c clarified butterSalt� c piquillo pepperShoestring Potato 1) Spiral cutter to cut potato (or grater)2) Deep Fry 3) Sprinkle with salt and Parsley dustFish20 pieces of fish 2� x 2�.2 sprigs Thyme1 bulb garlic, cut in halfParsley, choppedSalt and pepper1) Sear fish in oil (not brown). Season with salt and pepper. 2) Add garlic and Thyme. Low heat (140F. Off flame and soak 30 mins.3) Return pan to fire and at low temperature (120F), add fish to poach.12-14 mins (opaque when cooked)4) Combine piperade with � cup chicken stock, simmer 8-10 mins (brothy).5) Stir in Parsley just before serving.Caviar18 oz water2.5 g sodium chloride9 oz Orange juice 2 g sodium alga mesalt1) Whip till dissolved.2) Add juice and sodium alga me 3) Sit to let bubble disappear.4) Spray syringe with oil so that the thing won�t get stuck.5) Fill caviar box (Caviar Press). 6) Cover the box and attach syringe.7) Use Syringe to suck up the juice into the cover.8) Use syringe to push air into the box to push out the droplets into sodium solution. 9) Scoop up and transfer into bowl of water. To stop chemical reaction.Foam250 g Pickle juice1 g lecithin powder1) Use a hand mixer to mix2) Sit to let the form develop.3) Scoop the top layer of foam only.

Directions

Serving Size: 1 piece

Number of Servings: 1

Recipe submitted by SparkPeople user JONIOOI.

Servings Per Recipe: 1

Nutritional Info Amount Per Serving

Calories: 1,115.0
Total Fat: 63.6 g
Cholesterol: 99.1 mg
Sodium: 7,274.4 mg
Total Carbs: 95.9 g
Dietary Fiber: 9.1 g
Protein: 48.6 g

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