Seared Kra Kra (Fish from Easter Island), Wild Herb Emulsion, Dehydrated Shamrock Soil, Salicornias, and Edible Sea Rocks
For the Edible Sea Rocks:
Combine the milk and sugar in a saucepan and heat to 30ºC. Add the fresh yeast and stir to combine. Leave the starter in a warm place to rest for several minutes. Add the wheat and whole grain flours to the starter along with a little water. Add the skid ink and knead the dough to develop the gluten. While the dough is rising—approximately a half hour—preheat the oven to 160ºC. Cook the bread for 30 minutes (do not brown the bread). Once the bread has cooled, cut it by hand to form rock shapes.
For the Dehydrated Shamrock Soil:
Blend the white bread crumbs in a food processor to a very fine powder. Add the parsley and blend until the powder is green and the parsley is well incorporated. Dehydrate in a low-temperature oven. Reserve.
For the Wild Herb Emulsion:
Combine the egg yolks, salt, sorrel, wood sorrel and parsley in a food processor. With the processor running, drizzle in enough olive oil to make a mayonnaise texture.
For the Kra Kra:
Preheat the oven. Sear the skin-side only of the Kra Kra with a little olive oil until crisp.
To Assemble and Serve:
Put a base of Wild Herb Emulsion on each plate and cover it with the Dehydrated Shamrock Soil. Put the Edible Sea Rocks in the oven to harden (the interior should remain soft). Plate the rocks on top of the soil. Top with the Seared Kra Kra and garnish with salicornias and 2 coriander flowers per plate.
* Salicornias are a family of succulent plants that grow in salt marshes, including samphire and glasswort.