In a medium saucepan, heat 2 tablespoons of butter on medium heat. Once the butter is brown, add the chanterelles. Cook for one minute, stirring occasionally. Add the shallots to the pan and sauté for one minute. Add wakame to shallot and mushroom mixture. Taste the mixture and add salt if needed. Line a sheet tray with a paper towel, place mushroom mixture on top, and set aside for plating.
In the same pan, add one cup of butter and cook on medium heat until brown. Once the butter is brown, add the Momofuku Hozon and chardonnay vinegar. Season with salt and white pepper to taste and set aside.
In a non-stick sauté pan, add olive oil and warm the pan on low heat. Season the fish filets with salt and white pepper on each side. Add the fish to the pan and cook gently on low heat for three minutes on each side.
When the fish is cooked, line a sheet tray with a paper towel, place the fish on top, and set aside.
Take a 10-inch dinner plate. Place one fish filet in the center and cover with about 3 tablespoons of the brown butter miso. Place the chanterelles on top of the fish. Garnish with 1 tablespoon of finger lime caviar, 5 leaves of Butterfly Oxalis, and 4 pieces of ice plant. Repeat with the second filet and enjoy!
Take the country bread and spread the truffle butter on both sides.
In a cast iron skillet, add one teaspoon of olive oil and turn the heat to medium.
Once the skillet is warm, add the bread. Cook for about two and a half minutes on medium heat on each side or until you see dark coloration with a bit of char.
Spread the Délice de Bourgogne onto the toasted bread in an even layer.
In a separate bowl, season the sliced tomatoes with fleur de sel, black pepper, and a touch of olive oil to taste.
Add the seasoned tomatoes to the toast in an even layer.
Place honeycomb on top of tomatoes in pieces.
Place whole piparra on top in the center of the tomatoes.
Finish by drizzling black truffle balsamic and a touch of olive oil to taste.