Difficulty:[usr 2]
Finely chop the desalted sea lettuce, add it to the cream. Refrigerate until the last moment.
Cut the venison fillet into very small pieces with a knife. Season with a drizzle of olive oil, fleur de sel and ground pepper. Arrange this tartare in deep plates using a circle.
Clean and slice the mushrooms. Quickly sauté them in a pan with a drizzle of olive oil. Add salt and pepper. Arrange around each tartare with small pieces of smoked eel. Top with sea lettuce cream.
At the last moment, drizzle with boiling dashi broth.
My advice:To make a homemade dashi broth, I gather in a large saucepan a few deer bones or a duck carcass, 5 peeled and halved shallots and 1 chilli, cover generously with cold water, bring to a boil and I skim very carefully to remove all impurities. I then add a kombu seaweed and I let it cook over low heat until the broth is concentrated in flavors and a beautiful amber color, I season then I let it infuse for 20 minutes before filtering.
Source:REGAL magazine n° 55 of November 2013
