500g clarified white veal stock
15g garum sauce
Reduce the white veal stock by half. Mix 100g white stock with the garum sauce. Pour into a 2.5cm flexipan mold and deep freeze. Gel the remaining reduced white veal stock, 100g x 1.5g kappa and dip balls of frozen white stock in this. Refrigerate on oiled paper.
150g milk-fed veal fillet, untrimmed
Fleur de sel, white pepper, aonori gin, olive oil
Separate the fat from the veal fillet; coarsely grind the meat and fat separately in a meat grinder.
Season the fat with salt and aonori gin, and the meat with salt, pepper, gin and olive oil.
Finish and plating
4 scallops (about 30g each)
20g Alba white truffle
Very thinly slice the scallops.
Then using a 3cm round cutter prepare ravioles in the following order: thin scallop slices, 15g veal tartare, a consommé ball and thin scallop slices.