Yield: 4 Servings

Ingredients:

Grapefruit-Champagne Sorbet (Yield: 2 pints)
• 1 gram xantham gum
  
• 1½ pints grapefruit juice
  
• ¼ cup sugar
  
• 1 cup Champagne Nicolas
• Feuillatte
  
• 1 sprig tarragon
  
• 1 pint sifted dry ice
  
  Cucumber Vinaigrette:
  
• 1 English cucumber, peeled and
• seeded
  
• 3 Tablepsoons lemon juice
  
• 1/3 cup extra virgin olive oil
  
• 2 Tablepsoons kosher salt
  
• 10 leaves of mint
  
• 1 teaspoon chives, minced
  
  Kampachi Tartar:
  
• 1½ pounds fresh kampachi loin
  
• 1 Tablespoon brunoise shallots
  
• 2 Tablespoons Pedro Ximenez sherry vinegar
  
• 2 Tablespoons brunoise preserved lemon
  
• 1 Tablespoon brunoise jalapeño
  
• 1 teaspoon Murray River sea salt
  
• 1 Tablespoon mint leaves, chiffonade
  
• 1 teaspoon chives, minced
  
• 3 Tablespoons extra virgin olive oil
  
• Salt and pepper
  
  Parsnip Puree:
  
• 16 ounces roughly chopped parsnips, peeled
  
• 4 ounces Yukon Gold Potato, juiced
  
• 2 ounces butter
  
• 2 ounces kosher salt
  
• 6 ounces heavy cream
  
• 1/8 ounce nutmeg, grated
  
• 1/8  ounce ground coriander
  
• 2 Tablespoons bunch chives, minced
  
• Salt and pepper
  
  Masala Watermelon:
  
• 250 grams watermelon, seeds removed
  
• 10 grams garam masala
  
• 1 gram kosher salt
  
  To Assemble and Serve:
  
• 12 slices fresh Hon Hamachi (1/4 inch thick, roughly 2 inches long in a rectangle)
  
• 12 pieces masala melon
  
• Alaskan sea salt
  
• 3 Tablespoons extra virgin olive oil
  
• 1 teaspoon preserved lemon, brunoised
  
• 1 Tablespoon shallot, brunoised and pickled in lemon juice for 15 minutes
  
• 1 dozen Shigoku Oysters
  
• 10 slivers of cerignola olives
  
• ½ teaspoon mint finely chopped
  

Method:
For the Shigoku Oyster with Grapefruit-Nicolas Feuillate Champagne Sorbet:
Pour all ingredients except dry ice into Vita-Prep Blender. Puree on high speed, then slowly add the dry ice until sorbet is frozen. Scoop sorbet into a stainless steel pan and place in freezer for 10 minutes. Serve with oysters.

For the Cucumber Vinaigrette:
Combine cucumber, lemon juice, olive oil, salt, mint, and chives into Vita-Prep blender and puree.

For the Kampachi Tartare:
Slice the Kampachi into ¼ to 1/3-inch cubes and set aside in a covered bowl or container.In a small stainless steel pan, simmer the shallots and vinegar rapidly for 45 seconds and an additional ten minutes for the shallots to soften. In a mixing bowl with two clean spoons, mix all remaining ingredients. Add cucumber vinaigrette and season.

For the Parsnip Puree
Place the parsnips and all ingredients except the chives in a stainless steel sauce pot on medium heat; simmer for 35 minutes or until the parsnips are very soft. Transfer to Vita-Prep blender and puree. Season and fold in the chives.

For the Masala Melon:
Slice the melon into 2 inch thick rectangles. Mix the salt into the garam masala and season evenly. Vacuum seal the planks individually for 24 hours. Slice very thin.

To Assemble and Serve:
Season the hamachi with Alaskan sea salt and extra virgin olive oil. Place the hamachi slices evenly on a plate. Garnish with lemon and shallot evenly. Garnish plate with masala melon, olives and mint. Place a scoop of sorbet on plate. Arrange oysters around the scoop. Ladle parsnip puree on the plate. Top with a mound of Kampachi tartare.