Seafood Nirvana – toro tuna, kumamoto oysters, osetra caviar, sea urchin emulsion
Chef Pedro Flores, The Table Creekside
1 lb toro tuna, raw, diced
3 tbsp lemon oil
to taste sea salt, fine
2 oz scallions, finely shaved
Mix all ingredients together thoroughly in a mixing bowl. Refrigerate.
Sea urchin emulsion:
½ cup mayonnaise
3 oz sea urchin, de-shelled
1 oz fresh lime juice
½ tsp ginger, ground
½ tsp garlic, ground
to taste, sea salt
Blend all ingredients together, until smooth. Refrigerate.
House smoked kumamoto oysters:
16 each smoked oysters on the half shell, smoke with applewood chips and tea leaves
Remove oysters from shell and serve on crispy salmon skin pieces. (*Brush salmon skin with olive oil and salt to taste, bake between 2 sheet pans for 10 minutes at 350 degrees. Let cool, cut into pieces to accommodate oyster.)
Top oyster with favorite caviar.
Dress each plate with a spoon swipe of sea urchin emulsion. Top with toro tuna. Serve along side with oysters.
Yields: 4 servings