Trident Of Poseidon: The Lost Atlantis by Chef Anirudh at The Westin Goa

INGREDIENTS

“Ponzu:”
65 grams sake
2 fresh yuzu/ 60ml yuzu juice
700 grams mirin
525 grams rice wine vinegar
550 grams tamari
10 grams katsuo bushi (dried bonito flakes)
15 grams kombu (dried kelp), browned on both sides over an open flame

“Miso Oil:”
250 grams red miso paste
100 grams white miso paste
250 grams grapeseed oil

“Seashells:” 
1 Mussels
“Sea:”
125 grams carrot, finely sliced
125 grams onion, finely sliced
75 grams fennel, finely sliced
50 grams leek, white and pale green parts only, finely sliced
50 grams shallots, sliced
5 grams garlic, finely sliced
25 grams vermouth
100 grams Chardonnay
250 grams crab claws, purged in several changes of fresh water
300 grams scallops, purged in several changes of fresh water and beards removed
225 grams Crab meat stuffed Squids and Prawns with shell and without
1.75 kilograms water

10 grams agar-agar
35 grams dried wakame seaweed
20 grams kombu
15 grams flat leaf parsley

“Seafood:”
15 grams Mackerel
15 grams Salmon

 “Black Rice Pudding:”
10 grams grapeseed or groundnut oil
20 grams shirasu (baby eels or anchovies)
150 grams dashi stock
80 grams black rice
25 grams soffritto
30 grams parmesan cheese
30 grams seafood

3½ grams brown carbonized vegetable powder and garlic powder
Sea salt

*These need to be prepared as near as possible to serving in order to maximize their fragrant floral character. Serves 01, depiction of the underwater and using the local cuisine and fresh ingredients from the Pacific Oceans of Goa to curate the cuisine in a progressive way.

To assemble and Serve (per portion):
100 grams “Black Pudding” (from above)
1 level teaspoon miso oil (from above)

1 sea and seafood (from above)
1 “Seashell” (from above)

Terrine from seafood (To assemble from above)
Ponzu (from above)

Fiddlehead ferns

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