Glazed Hawaiian Blue Prawn, Spring Vegetables, and Georgia Olive Oil Foam
For the Prawn Head Consommé:
Sauté the prawn heads to release flavor. Season with salt and pepper, deglaze with Pernod, and reduce to sec. Add the mint, tarragon, bay leaf, ginger, garlic, fennel, and fish stock and steep for 45 minutes. Strain, cool, and ice filter with ½ percent gelatin sheets by weight to clarify.
For the Georgia Olive Oil Foam:
Blend with an immersion blender to emulsify and froth.
For the Meyer Lemon Emulsion:
Purée the lemons, syrup, water, yolk, and oil in a blender until completely emulsified; strain through a chinois.
For the Hawaiian Blue Prawns:
Vacuum pack the prawns with the Prawn Head Consommé, tarragon, and salt. Poach in a thermal circulator at 52.5°C for 25 minutes.
For the House-cured Trout Roe:
Wash the roe in cold water and soak for 1 hour. Rinse and season with sea salt; cure for 2 hours and add Meyer lemon juice.
To Assemble and Serve:
Place the Hawaiian Blue Prawn in the center of a plate and glaze with the Prawn Head Consommé. Arrange shaved baby carrots, baby fennel, baby beets, baby turnips, spring onion, nasturtium, fennel fronds, pea shoots, buckwheat sprouts, micro mustard , mint, chervil and flowers on the plate. Garnish with Meyer Lemon Emulsion, House-cured Trout Roe, and Georgia Olive Oil Foam.