Ingredients
For the tarragon pesto
100g tarragon leaves
8g ice
8g almonds
80g olive oil
Lemon juice
Salt
Pepper
For the Kalamansi sorbet
290g water
115g glucose
170g sugar
6g super Neutrose
385g Kalamansi puree
Zest of 2 lemons
For the tartare
100g sea bream
Bergamot oil
Chives
Salt
Piment d’espellete
For the kombu confit
500g water
250g kombu (left to wet for 24 hours)
200g sugar
60g lemon juice
Method
For the tarragon pesto
We put all the ingredients into the thermomixer until the mix becomes homogeneous.
For the Kalamansi sorbet
We boil all the ingredients except from the Kalamansi and leave it overnight in fridge. The next day we add the puree and homogenize with a beamer. We share it into pacojet bowls and leave them for a night.
For kombu confit
We cook at low heat for about an hour until it starts thickening.
