Grilled tuna marrow, pickled carrots and basil, tuna roe - Balfegó

Ingredients

• 4 kg of tuna marrow
• 200 g of tuna fat
• 100 ml sunflower oil
• 1 l water
• 1 kg tuna bones
• 500 ml tuna broth
• 1 unit keffir lime leaf
• 35 g ginger
• 25 g lemon grass
• 8.4 g katsoubushi
• 4 1/2 kg carrot
• 8 units garlic
• 125 ml olive oil
• 575 g fresh scallions
• 100 g fresh ginger
• 1 1/2 liters carrot smoothie
• 150 ml carrot smoothie
• 150 ml rice vinegar
• 150 ml sherry vinegar
• 300 ml “Tio Pepe” fine wine
• 500 ml tuna consommé
• 7 g oregano
• 0.8 g cumin
• 250 ml ginger oil
• 2 g xanthan
• 150 g trout roe
• 250 ml dashi broth
• 750 g sunflower oil
• 350 g scalded basil
• Tiny basil shoots