1 large Amalfi lemon
3g leaves of tarragon
125g lemon juice
75g lime juice
7g fresh ginger
125g codium algae, blanched soft
60g egg white
30g sushi seasoning
30g yuzu juice
10g wasabi paste
100g grapeseed oil
100g green coriander oil
White soy sauce for seasoning
275g sushi rice, washed and dried
Sugar, rice vinegar, lime oil
375g carrots, diced
25g yuzu butter
8g peeled lemons
45g peeled oranges
1g fresh ginger
½ sticks of lemongrass, coarsely chopped
75g mandarin purée
Plenty of fond blanc for topping up
Yuzu lemon oil, beurre noisette and nutmeg for seasoning
Algae beurre blanc
200g salted butter
125g algae butter
Some green algae oil
1 large, live marron crayfish
Lemon oil, salt, beurre noisette
Blanched, finely julienned yellow and orange carrots
Peel the Amalfi lemon and finely dice the white pieces of peel. Bring the diced lemon to the boil together with the other ingredients, then vacuum-pack and leave to marinate cold.
Whisk all ingredients into a creamy emulsion, then season with white soy sauce.
Add the sushi rice to some salted water and leave to steam for 16 minutes at 100°C. Loosen, then marinate warm in a vinaigrette of sugar, rice vinegar and lime oil.
Whisk some sugar, salt and butter into a foam and sweat the carrots. Add the remaining ingredients and bring to the boil. Occasionally top up with fond blanc until the carrots are cooked. Mix everything together, strain, then season with yuzu lemon oil, beurre noisette, nutmeg and salt.
Algae beurre blanc
Reduce the champagne to 150 g. Gradually stir in the salted butter and heat it up. Then mix with the cold algae butter. To finish, season with some green algae oil and whisk into a foam.
Cook the crayfish for 5 minutes at 70°C, then cut in half lengthwise and steep under a heat lamp with some lemon oil and salt. Remove the meat from the claws and cut into small pieces. Crack the tails out of their shells, brush with beurre noisette and cut into four pieces.
Brush some potato purée onto four plates using a mould. Alongside place one slice of marron crayfish, baby carrots, sliced carrots and diced Amalfi lemon, then garnish with mixed algae tips. Sprinkle some lemon zest powder next to it. Fill each filo pastry cone with sushi rice, some codium crème and tartar of crayfish claw meat. Garnish the cones with julienne carrots, finger lime and chive rolls. Serve the algae beurre blanc separately and drizzle over the marron crayfish at the table.
Find out more about Martin and the Ikarus team