500g clarified white veal stock
15g garum sauce
Reduce the white veal stock by half. Mix 100g white veal stock with the garum sauce. Pour into a 2.5 cm 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 filet, 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 30 g each)
20g Alba white truffle
Very thinly slice the scallops.
Using a 3 cm round cutter, prepare ravioli in the following order: thin scallop slices, 15 g veal tartare, a consommé ball and thin scallop slices.
Warm the ravioli under the broiler for a few seconds, then place in a small bowl.
Grate the truffle in front of the customer.