“Il Bagnasciuga” The Shoreline | Mauro Uliassi | Chef Recipes | Reporter Gourmet S.r.l.

Ingredients

• 80 grams of tapioca
• 32 grams of seaweed gel
• 4 grams of Umeboshi sauce
• 64 grams of red mullet (fish)
• 50 grams of sea urchin roe
• 8 pieces of oyster leaf
• 8 pieces of wood sorrel
• 8 pieces of dulse seaweed
• Chinese mustard
• 1 gram of dulse seaweed
• 1 gram of sea bean
• Black pepper to taste
• Juniper oil to taste
• Gomasio (a sesame salt mixture) to taste
• Bottarga (salted, cured fish roe) to taste