1 tablespoon clarified butter
4 thyme sprigs, leaves removed
3 garlic cloves, chopped
Salt and pepper
1/2 tablespoon sesame oil
1 pound tuna
2 portobello mushrooms
1 tablespoon sashimi oil, recipe follows
2 limes, juiced
3 tablespoons soy sauce
2 tablespoons olive oil
1 tablespoon sesame oil
1 cup chicken stock
1/2 cup fish stock
2 tablespoons soy sauce
1 tablespoon heavy cream
2 tablespoons butter
1 piece sea urchin
Preheat oven to 350 degrees. Thinly slice the taro root and place on a roasting pan. Brush with clarified butter. Sprinkle with thyme, garlic and salt and pepper. Bake in oven until golden brown. Fry scallops in sesame oil. Sear the tuna on all 4 sides and let rest for 35 minutes.
Place chopped mushrooms in a roasting pan and pour the sashimi oil on top and roast for approximately 5 minutes in a 400 degree oven.
Bring everything to a boil in a saucepan.
Bring chicken stock, fish stock and shallot to a boil. Add the soy sauce and reduce. Add heavy cream and butter. Mix in sea urchin.
To Serve: Place 1 taro root chip on top of the plate, place 3 slices of tuna (per person) and 1 whole scallop. Garnish with mushrooms, pour the warm sashimi oil on top of the tuna and scallops. Pour the sea urchin sauce around the tuna and place 1 chip on top.
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