Nicoise Salad

For Green olive air

• Filter and collect the water after passing it through a sieve.
• Add 4 g of soy lecithin and blend with an immersion blender on the surface so that bubbles form.

For Potato cream

• Cook 200 g. peeled potatoes in water.
• Blend all together and pour into a siphon. Keep in a bain-marie at 50°C.

For Eggs

• In a container, cover the eggs with goose fat and steam cook at 70°C for 20 minutes.

For Composition

• At the bottom of a glass, place the potato foam, the sliced eggs, the tuna roe filets, the lettuce and sprouts, the olive air and, lastly, the anchovy filets.
• Seal the glass with sugar and top with balsamic vinegar spheres.