Preparation:

Preparing the croustade shells

1. In a bowl, mix together the flours, cornstarch, salt and sugar.
2. In another bowl, whisk the egg with vegetable broth (or water), blonde beer and seed oil until smooth.
3. Pour the wet mixture into the dry ingredients and blend until smooth batter forms.
4. Let the batter rest in the fridge for at least 30 minutes.
5. Heat seed oil in a small pot to 135°C (275°F). Heat the pie tee mold in the oil.
6. Quickly dab the mold on a paper towel to remove excess oil, then dip it in the batter for about 10 seconds.
7. Slowly lift the mold, making sure the batter fully covers the mold surface.
8. Let the batter rest for 5-10 minutes until it feels dry.
9. Deep fry the croustade shells at 140°C (284°F) for about 1 minute. When dry and crispy, carefully release the shell from the mold with tweezers.
10. Continue frying for another 30 seconds or until golden.
11. Dry the shells in an oven at 60-70°C (140-160°F) for a couple of hours before storing.

Preparing the filling and assembly

1. Dice the kingfish yellowtail fillet finely and season with extra virgin olive oil, Maldon salt, and lime zest.
2. Fill the croustade shells with the tartare.
3. Top with a spoonful of herring caviar.
4. Garnish with baby salad greens, fresh fennel fronds, and edible flowers.

Presentation

Place the croustade in the center of the plate, optionally adding decorative elements for an elegant touch.