Wild-Striped-Bass Tartare With Chocolate 'Ivoire'

• 1 1/4 teaspoons powdered gelatin
• 1 cup fish fumet, warmed
• 2 tablespoons yuzu juice or lime juice
• Salt to taste
• 6 ounces sashimi-grade, skinless wild-striped-bass fillet, finely diced
• 1 1/2 tablespoons very finely grated Valrhona Ivoire white chocolate
• 1 tablespoon ''dolce'' (sweet) extra-virgin olive oil, preferably Ligurian
• Fleur de sel sea salt to taste
• 5 tablespoons cake flour
• 2 tablespoons cornstarch
• Small pinch baking powder
• Safflower oil for deep frying
• 4 shiso leaves, sliced in half

1. To make the gelee: Combine gelatin and 1 1/2 tablespoons cold water and set aside.
2. Meanwhile, combine warm fumet and yuzu or lime juice; taste and season as needed with salt.
3. (Bottled yuzu may already contain salt.)
4. Stir in gelatin until it is completely melted.
5. Refrigerate at least 6 hours.
6. For the tartare: Toss bass, white chocolate and olive oil.
7. Season with salt and toss again.
8. Refrigerate.
9. Combine the flour, cornstarch and baking powder.
10. Using a fork, stir in 1/3 cup cold water until all lumps are gone.
11. Let sit for a few minutes, stir again and add more cold water until batter is about the thickness of pancake batter.
12. Heat oil in a small deep pot to 325 degrees.
13. Dip shiso leaves into batter, shake off excess and fry until crisp but not browned.
14. Drain and keep warm.
15. Place 2 tablespoons of gelee on each of 4 small plates.
16. Top each with 1/4 of the tartare and lay 2 tempura leaves on top.

powdered gelatin, fish fumet, yuzu juice, salt, fillet, chocolate, olive oil, salt, cake flour, cornstarch, baking powder, safflower, shiso leaves

Taken from cooking.nytimes.com/recipes/7776 (may not work)