Tunafish Ravioli with Baerii Caviare, egg and foam of bacon "2005"

10 settings

Bacon/quails-egg "2005"
100 grammes bacon in squares
1 shredded shallot
2 cloves of pealed garlic
2 sprigs of thyme
1 decilitre of whipping cream
4 decilitre of whole milk

30 quails eggs

Tunafish Ravioli
600 grammes of fresh tunafish filet
120 grammes of Baerii Caviare

Procedure
Sauté the bacon in a pot and add the shredded shallot and garlic with thyme. When all is tender add dairy products and cook. To taste add salt and freshly ground white pepper. Cover with film and leave for 15 minutes to extract the taste of the dairy products. Sieve and it is ready for use. In serving, blend this to foam using a blender and place
it around the yolks of the quail eggs, which have been separated from the whites of the eggs.

The tunafish is cut in 20 thin slices, upon which 12 grammes of Baerii Caviare are placed on 10 slices and closed by the remaining 10 slices as in ravioli.

Served in the middle with the yolks of the quail eggs and bacon foam around it.