Spinach and Algae Caviar

1. Wash the spinach thoroughly (it often contains sand).
2. Pour the sunflower oil into a semi-deep gastronorm container and freeze it until between -5 °C and -10 °C.
3. Juice the spinach and measure off 500 g. Add the algae powder and season to taste with lime juice.
4. Bring the juice to the boil with the algae and agar-agar, and continue boiling for 2 minutes.
5. Remove from the heat and transfer to a squeeze bottle with a small opening.
6. Take the oil from the freezer and hold the bottle upside down over the cold oil, moving quickly as it drips fast.
7. This forms the caviar, which must then be drained in a sieve and stored cold.

Serving suggestions

• As a garnish for an amuse-bouche.
• In starters or entremets with egg, lobster, crème fraîche, potato, and fresh herbs.
• Delicious with raw cod, green apple, and celery.