For those seeking an elegant and refined dish that marries unexpected flavors with luxurious ingredients, this Escargot Caviar on Ahi Tuna Cube is a masterpiece of culinary artistry. The buttery tenderness of ahi tuna meets the delicate salinity of White Escargot Snail Caviar, while creamy avocado mousse provides a lush contrast. Hints of Thai chili, a bright lime gastrique, and a whisper of aromatic vanilla powder elevate the dish to a sophisticated, multi-dimensional experience. Perfect for upscale gatherings, this exquisite bite is sure to dazzle even the most discerning palates.
Avocado Mousse
A silky, citrus-infused avocado mousse that balances the richness of the dish with bright, creamy notes.
Ingredients:
- 1 ripe avocado, chopped
- 1 lime, zested and juiced
- 3 cilantro leaves, finely chiffonaded
- 1/2 teaspoon salt
- 1 ounce Blanc de Blanc Champagne
Instructions:
- In a small bowl, combine the chopped avocado, lime zest, and juice.
- Add the chiffonaded cilantro leaves and salt.
- Whip the mixture until aerated and smooth. For extra creaminess, blend in a food processor.
- Stir in the Blanc de Blanc Champagne for a touch of acidity and refinement.
- Set aside until ready to assemble.
Vanilla Powder
A subtle, fragrant element that enhances the natural sweetness of the dish.
Ingredients:
- 1/2 cup grape seed oil
- 2 cups tapioca maltodextrin
- 2 vanilla beans
- 1 teaspoon salt
Instructions:
- Split the vanilla beans lengthwise and gently scrape out the seeds.
- In a small pot, combine the scraped vanilla beans and grape seed oil.
- Simmer over low heat for 15 minutes to infuse the oil with vanilla flavor.
- Remove the vanilla beans and discard.
- In a food processor, combine the tapioca maltodextrin and salt.
- Slowly drizzle in the vanilla-infused oil while pulsing until the mixture reaches a fine, powdered consistency.
- Set aside in a dry container for garnish.
Lime Gastrique
A tangy, slightly spicy reduction that provides balance and depth.
Ingredients:
- 1 tablespoon ginger, peeled and sliced
- 1 tablespoon sugar
- 1 Thai chili, split lengthwise, seeds and ribs removed
- 1 teaspoon shallot, finely diced
- 2 tablespoons white soy sauce
- 2 ounces dry Riesling
- 2 limes, zested and juiced
Instructions:
- In a small saucepan over medium heat, melt the sugar until lightly caramelized.
- Add the sliced ginger and Thai chili, cooking for 5 minutes without allowing them to color.
- Stir in the diced shallots and white soy sauce, allowing the flavors to meld.
- Pour in the Riesling and reduce by half, concentrating the flavors.
- Finish by adding the lime zest and juice, stirring well to balance the acidity.
- Strain the gastrique and set aside for plating.
Final Assembly
Bringing together each element for a visually stunning and flavor-packed bite.
Ingredients:
- 3 ounces sushi-grade ahi tuna
- 1 teaspoon White Escargot Snail Caviar
- A small handful of Micro Bull’s Blood leaves (heirloom beet microgreens)
Instructions:
- Slice the ahi tuna into precise 1/2-inch square cubes for an elegant presentation.
- On a chilled plate, smear a generous swoosh of the avocado mousse as a base.
- Carefully place two ahi tuna cubes onto the mousse.
- Top each tuna cube with a small mound of White Escargot Snail Caviar.
- Artfully arrange a few Micro Bull’s Blood leaves for a touch of earthy contrast.
- Lightly dust the plate with the prepared vanilla powder for an aromatic flourish.
- Finish by drizzling the vibrant lime gastrique around the dish, adding a final touch of acidity and depth.
And just like that, you’ve created an unforgettable gourmet experience. This dish is a feast for the senses—silky, briny, spicy, and sweet in perfect harmony. Serve immediately and watch as every bite leaves your guests wanting more.
Enjoy!