Peppered kangaroo fillet with nori omelette, wasabi potato pikelet and horseradish cream from Spice

Ingredients

• 1 large (61 g) egg
• 1 x 250 g striploin fillet of kangaroo, trimmed
• 2 teaspoons chopped chives
• 1 tablespoon plain flour
• 1 teaspoon sea salt
• ¼ teaspoon freshly ground white peppercorns
• 1 teaspoon sesame oil
• 1 teaspoon fish sauce
• vegetable oil
• pinch of sea salt
• 350 g desiree potatoes, peeled
• 6 teaspoons Horseradish Cream
• 1 teaspoon wasabi powder
• ½ teaspoon dried bonito flakes
• 1 teaspoon freshly grated horseradish
• 10 large (61 g) eggs
• 1 teaspoon mirin
• 2 nori seaweed sheets
• ¼ teaspoon sansho pepper
• 50 ml thick (45%) cream
• 3 teaspoons finely chopped chives
• ½ teaspoon white sesame seeds
• 20 ml sesame oil
• 100 ml olive oil
• 1 nori seaweed sheet
• ½ teaspoon freshly ground black pepper