Difficulty: Intermediate
Finely chop the desalted sea lettuce and fold it into the heavy cream. Refrigerate until ready to serve.
Cut the venison fillet into small dice with a sharp knife. Season lightly with olive oil, fleur de sel, and freshly ground pepper. Arrange the tartare in deep plates using a ring mold for a polished presentation.
Clean and thinly slice the mushrooms. Sauté them briefly in a hot pan with a drizzle of olive oil. Season with salt and pepper. Scatter around each tartare portion, adding small pieces of smoked eel. Spoon the chilled sea lettuce cream on top.
Just before serving, pour steaming dashi broth over each plate for a dramatic finish.
Pro Tip: For homemade dashi, simmer deer bones or a duck carcass with 5 peeled, halved shallots and 1 chili in cold water. Bring to a boil, skim impurities, add kombu seaweed, and reduce over low heat until flavorful and amber-hued. Season, infuse 20 minutes, then strain.
Source: REGAL magazine №55, November 2013
