4 people
For the bonito fillets
600 g bonito (140 g per serving)
salt
ginger
For the bonito brine
75 g salt
1 litre lemon verbena infusion
(25 g lemon verbena per litre of water)
For the baobab sauce
100 g olive oil
20 g powdered baobab leaves
For the baobab salsa
2 onions sautéed
1 litre water
5 g powdered tuna
3 g powdered baobab leaves
salt
ginger
For the bonito bridge
150 g isomalt
15 g powdered tuna
For the melon radish
4 radishes 50 g melon
3 chopped lemon verbena leaves
2 tablespoons olive oil
salt
pepper
In addition
fennel leaves
pansy petals
For the bonito fillets
Cut the tuna in rectangles, calculating 2 per serving.
For the bonito brine
Thoroughly cold-mix the salt into the infusion. Add the bonito fillets and leave for 10 minutes.
For the baobab sauce
Mix both ingredients well and spread over the bonito fillets before cooking a la plancha.
For the baobab salsa
Mix all ingredients in a saucepan and cook for 5 minutes. Blend and strain. Season and add a pinch of ginger.
For the bonito bridge
Melt the isomalt over medium heat in a saucepan. When the temperature reaches 180°C, add the powdered tuna. Spread the caramel thinly between two sheets of paper. Before it is completely cold, cut into rectangles and store in a dry place.
For the melon radishes
Thoroughly clean the radishes and core them (as if they were apples) with the help of a small tube.
Cut the melon into small cylinders, which we will later place in the radishes. Sauté lightly with a drop of oil. Sprinkle with lemon verbena and season.
Fill the radishes with the melon and cook in the pan with a little oil over a low heat. Season.
Grill the bonito fillets, leaving them very juicy. Spread a little of the salsa and a few fennel leaves on a plate and place the fillets on them. Place the radish to one side and make a bridge between both with the sheet of isomalt and tuna. Sprinkle leaves over the bridge.