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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