Skate Creme Caramel with Sea Truffle Salad

Method

1. Clean the skate: remove skin, debone, and cut the flesh into small pieces.
2. In a container, combine 200 g of skate flesh, 2 whole eggs, 1 egg yolk, 240 g of heavy cream, a pinch of salt, and fresh oregano. Blend with an immersion blender until smooth.
3. Butter the molds or use a non-stick spray. Pour the mixture into the molds, filling them about three-quarters full. Tap the molds firmly on the counter to remove air bubbles.
4. Preheat the steam oven to 75% steam (or use a steamer). Place the molds in the oven and steam for 30–35 minutes, until the creme caramel is set but still slightly wobbly. Check occasionally.
5. Meanwhile, prepare the sea truffle salad: in a pan with a drizzle of extra-virgin olive oil, sauté a handful of cherry tomatoes, a clove of garlic, and a few basil leaves.
6. Add the sea truffles (clams), cover, and add a splash of white wine and more basil. Cook for a few minutes until the shells open. Remove the truffles and set aside. Reserve the cooking liquid.
7. Prepare the plate: spread a little dried tomato sauce on the plate to create a base.
8. For the salad, combine the opened sea truffles, sautéed cherry tomatoes, some concassé tomatoes, a dusting of caper powder, black pepper, and extra-virgin olive oil. Add a drizzle of herb oil if desired. Toss gently.
9. Make an emulsion from the reserved cooking liquid of the truffles and a little extra-virgin olive oil. Season to taste but no extra salt is needed.
10. Unmold the creme caramel onto the plate. Place the sea truffle salad beside it. Drizzle the emulsion over the creme caramel and add a few drops of green herb oil. Serve warm.