Crudo of Hamachi, Grapefruit Cells, Broccoli Juice, Freshly Grated Housemade Bottarga, and Caper Foam
For the Bottarga:
Prepare 8 weeks in advance. Place the roe in a container and cover completely with salt. Close the container and top with a weight to press out as much liquid as possible. Reserve for 4 weeks. Clean the salt off and wrap the roe in cheesecloth. Hang in a cool, dry space for another 4 weeks. The finished product should be very firm and have the ability to be sliced thin.
For the GrapeFruit Cells:
Peel and gently separate each individual grapefruit segment. With your hands very carefully separate each individual grapefruit cell of the segments and place the cells on a linen napkin to absorb any juice from ruptured grapefruit cells. Place the grapefruit cells in a small nonreactive bowl and cover with olive oil. Season with the chives, salt, and pepper.
For the Broccoli Juice:
Juice the broccoli florets and stems in a juicer. Weigh the broccoli juice in grams and place in blender. Scale out 0.2% of the weight of juice in xanthan gum. Turn on the blender and while it is running, slowly add the xanthan gum. Season the thickened juice with salt and sugar.
For the Caper Foam:
Weigh the brine in grams. Measure the water to the same amount of grams of the caper brine. Combine the water and caper brine in a tall narrow pot. Blend in the soy lecithin with an immersion blender to create a bubbly foam structure.
In a small bowl pour just enough of the thickened broccoli juice to cover the bottom of the bowl. Dress the sliced hamachi with the olive oil grapefruit cell mixture, and put ¼ of the dressed hamachi on top of the juice. Season the hamachi with fleur de sel. Grate the bottarga on a microplane away from the plate and sprinkle over the hamachi. Put a few dollops of caper foam around the fish. Garnish with edible flowers and serve while still cold.