Hamaguri and caviar, apple-basil jelly

Directions

1. Prepare the Jelly: centrifuge the apples and then basil. Harvest the juices separately in bowls over ice. Heat the apple juice to clear it naturally. Paste apple juice (5 sheets / liter), cool and add the juice of basil just before the frost takes to keep the green color. Mold into plates.
2. Trim the Mikado with celery, season with lemon juice, salt, pepper and olive oil.
3. Open the Hamaguri in a pan with white wine. Season with the lemon juice, olive oil salt and pepper also.
4. Arrange on plates like in the picture, sprinkle with fleur de sel. Note: This recipe works with all shells.