BBQ-style Dublin Bay prawn, structures of celeriac, hazelnut and soy
Season small cubes of celeriac with dashi vinegar, olive oil, pepper and salt.
Hazelnut mayonnaise
70 g browned hazelnut
45 g egg whites
pepper and salt
5 g hazelnut oil
250 g grape seed oil
lemon juice and water
Mix into a mayonnaise.
Hazelnut crumble
Mix hazelnut and add vinegar powder.
“Javanais” of lardo di colonnata and Angus beef
Place the fried Angus beef and the lardo crosswise over each other.
Soy vinaigrette
Mix soy sauce, yuzu-salt, olive oil, pepper and salt, oyster sauce, gelespessa.
Burn the Dublin Bay prawn with a gas burner.
Add Belgian caviar and some purslane.