Asparagus on a mackerel rillettes

Name: Asparagus on a mackerel rillettes
Ingredients: 200 g Smoked mackerel meat; 10 g banana shallot; 5 g Chives; 15 g Tasty Tom tomato; 50 g Greek yogurt; 50 g Unsweetened whipping cream 35%; 15 g Fish stock; 1 units.items gelatin sheet; Pepper and salt; Worcester sauce; Tabasco; 100 g Pea purée; 5 g Tarragon; 300 g Red grapefruit puree; 3 g Agar; 500 ml Water; 10 g Guérande coarse sea salt; 6 g Agar; 1 units.items gelatin sheet; 1 units.items bunch of dill; 500 g Sunflower oil; 200 g Tapioca pearls; 1 units.items Bag of squid ink; Affilla cress; Vene cress; Radish blue skin; Cooked asparagus

Smoked mackerel rillettes with green peas, asparagus, and dill.

Rillette of smoked mackerel with a pea puree with tarragon, asparagus, grapefruit gel, seawater jelly, dill oil, and a crispy tapioca.

Ingredients

200gSmoked mackerel meat

10gbanana shallot

5gChives

15gTasty Tom tomato

50gGreek yogurt

50gUnsweetened whipping cream 35%

15gFish stock

1units.itemsgelatin sheet

Pepper and salt

Worcester sauce

Tabasco

100gPea purée

5gTarragon

300gRed grapefruit puree

3gAgar

500mlWater

10gGuérande coarse sea salt

6gAgar

1units.itemsgelatin sheet

1units.itemsbunch of dill

500gSunflower oil

200gTapioca pearls

1units.itemsBag of squid ink

Affilla cress

Vene cress

Radish blue skin

Cooked asparagus

Preparation

Whip the cream until semi-stiff, to a yogurt-like thickness.
Peel the tomato and cut into a fine brunoise.
Heat the fish stock and dissolve the gelatin in it.
Finely chop the shallot.
Mix all ingredients for the rillettes and chill.

Defrost the pea purée and season with finely chopped tarragon, salt, and pepper.
Store in a piping bag.

Boil the grapefruit purée with the agar and let cool to form a jelly.
Blend the jelly into a gel in the food processor.

Soak the gelatin in cold water.
Boil the water with the salt and agar. Remove from the heat and dissolve the gelatin in it.
Let it set in a container and then cut into small cubes.

Blend the dill with the oil in a blender. Let it run for at least 5 minutes.
Pour the mixture into a pan and heat until the oil starts to bubble.
Strain through a fine sieve and cool as quickly as possible in ice water or a blast chiller.

Cook the tapioca pearls in plenty of water until they are completely transparent. Drain and mix with the squid ink and salt to taste.
Spread a thin layer on a baking mat and dry at 70°C until completely dry.
Fry in hot oil at 200°C.

Spoon some of the rillettes into a ring mold and pipe some of the pea cream on top, then carefully remove the ring.
Pipe some of the grapefruit gel on top.
Add some cubes of seawater jelly.
Garnish with asparagus, cress, and cut-out radish.
Drizzle some dill oil around the dish.