Recipe by Mauro Uliassi: “Il Bagnasciuga” The Shoreline

Ingredients for 4 servings

80 grams of tapioca
32 grams of seaweed gel
4 grams of Umeboshi sauce
64 grams of red mullet (fish)
50 grams of sea urchin roe
8 pieces of oyster leaf
8 pieces of wood sorrel
8 pieces of dulse seaweed
Chinese mustard
1 gram of dulse seaweed
1 gram of sea bean
Black pepper to taste
Juniper oil to taste
Gomasio (a sesame salt mixture) to taste
Bottarga (salted, cured fish roe) to taste

For the seaweed gel

100 grams of clam juice
10 grams of dulse seaweed
10 grams of sea bean
0.45 grams of agar agar

For the Umeboshi sauce

60 grams of Umeboshi
40 grams of water

For the juniper oil

50 grams of extra virgin olive oil
10 grams of juniper berries

For the red mullet

80 grams of red mullet
Sea water as needed

For the bottarga

200 grams of bottarga

For the seaweed

25 grams of dulse seaweed
25 grams of sea bean

For the seaweed tapioca

30 grams of mixed seaweed (wakame, kombu, sea lettuce)
45 grams of tapioca powder
175 grams of water

Method

For the seaweed gel

Boil the clam juice with agar agar. Add the chopped seaweed off the heat.
Let it cool and break it up with a spoon. Set aside.

For the Umeboshi sauce

Mix water and Umeboshi and place in a dispenser.

For the juniper oil

Put the oil with the berries in a pacojet jar and freeze.
Pacotize and let it settle in a muslin cloth.

For the red mullet

Rinse the red mullet in seawater.

For the bottarga

Place the bottarga in a blast freezer and freeze it.
Pass it through a pacojet to turn it into powder.

For the seaweed

Soak the seaweed in warm water for 2 minutes, rinse, and thinly slice.

For the sea urchin roe

Freeze the sea urchin roe into cubes.
Grate it with a microplane onto a sheet of parchment paper to form clouds of about 8 grams each.
Quickly blast-chill and refreeze.

For the seaweed tapioca

Put the water in a Thermomix with the desalted and squeezed seaweed. Blend well until the mixture becomes smooth.
Add the tapioca and bring it to 100 °C (212 °F).
Spread the mixture on a Silpat sheet to a thickness of 2 millimeters and dry it in the oven at 120°C (248 °F) for 2 hours and 50 minutes.
Remove from the oven and break it. Store in a container.

Plating

In a bowl, place a drop of juniper oil in the center of the plate.
Add 3 dots of seaweed gel and three dots of Umeboshi.
Place the red mullet on top, along with gomasio, bottarga, and a little freshly ground pepper.
Distribute the thinly sliced seaweed and wild herbs.
Place tapioca wafers around the composition, and in the center, place the sea urchin cloud.