Buckwheat dubloons, pea cream, yuzu and lemon 'broth'

10
1 hour 30 minutes

Ingredients

Marinated seaweed

  • 50g of hijiki seaweed
  • 50g of wakame seaweed
  • 50g of lemon juice
  • 50g of tamari
  • 50g of water
  • sesame oil
  • rice vinegar

Yuzu and dashi gel

  • 100ml of dashi, made from kombu and shiitake
  • 2g of agar agar
  • agave syrup, to taste
  • salt
  • yuzu juice

Buckwheat dubloons

  • 180g of buckwheat flour
  • 40g of potato flour
  • 200g of boiling water
  • olive oil
  • salt

Pea and lemon cream

  • 300g of fresh peas
  • 1 lemon
  • salt
  • oil

Shiitake

  • 10 shiitake mushrooms
  • sunflower oil
  • salt

To serve

  • dill
  • lemon balm
  • salicornia
  • oyster leaves
  • dried wild mallow flowers, chopped
  • tarragon

Method

1
To begin, marinate the seaweed. Mix together the tamari, water and lemon juice and pour into two separate containers. Add the hijiki to one and the wakame to the other and allow to marinate in the fridge for 48 hours
  • 50g of tamari
  • 50g of hijiki seaweed
  • 50g of wakame seaweed
  • 50g of lemon juice
  • 50g of water
2
After this time, drain the seaweed and season separately with rice vinegar and sesame oil to taste. The wakame tends to take on a very intense flavour from marination so, if necessary, rinse quickly under cold water before seasoning
  • sesame oil
  • rice vinegar
3
To make the yuzu and dashi gel, combine the agar with the dashi then pour onto a plate and allow to set in the fridge
  • 100ml of dashi, made from kombu and shiitake
  • 2g of agar agar
4
Meanwhile, make the buckwheat dubloons. Mix the buckwheat flour with the potato flour, add the water and knead vigorously. While the dough is still warm, roll it out into a thin sheet and cut into 2cm discs using a cutter
  • 200g of boiling water
  • 180g of buckwheat flour
  • 40g of potato flour
5
Bring a large pan of salted water to the boil, add the dubloons and cook for 1 minute. Drain well, then toast in a hot pan in a dash of olive oil. Set aside
  • salt
  • olive oil
6
To make the pea cream, cook the peas in salted boiling water for 1 minute, drain and cool in iced, salted water
  • salt
  • 300g of fresh peas
7
Once cool, drain and blend in a food processor for 4 minutes. Season with salt, oil and lemon zest, and blitz for a few more seconds. Pass through a fine sieve
  • oil
  • 1 lemon
8
To prepare the shiitake mushrooms, bring 100–150ml of water to the boil in a pan and cook the mushrooms in the water until the soft. Remove from the water, add a dash of sunflower oil, season with salt and cook until golden. Finish cooking the mushrooms under the grill
  • salt
  • 10 shiitake mushrooms
  • sunflower oil
9
To finish the gel, place the set dashi in a blender with agave syrup and yuzu juice, blitz until you obtain a smooth gel and season with salt, adding more yuzu juice and agave syrup if necessary
  • yuzu juice
  • agave syrup, to taste
  • salt
10
To serve, place a ring mould in the centre of each bowl. Arrange the various ingredients around the ring as pictured, pouring in the gel to semi-submerge the ingredients. Pour the pea cream into the circular moulds and allow to set
  • tarragon
  • dill
  • lemon balm
  • salicornia
  • oyster leaves
  • dried wild mallow flowers, chopped
11
When ready to serve, remove the ring moulds carefully and place a nasturtium leaf on top of the pea cream. Serve immediately