“Tarragon Panna Cotta, Ahi Tuna, Pomelo and Grapefruit Noodles,
Yuzu Lemongrass Vinaigrette”
I have been wanting to make noodles without flour (like the consomme noodles from El Bulli) for a long time. It took some adjustments but finally I got great flavor and good texture. I do believe that it can be better but for the first time it was pretty darn good. There is also a play on fine herbs but we did not have chervil. Tarragon panna cotta, parsley oil, chives. 
The yuzu and lemongrass vinaigrette is made with yuzu juice, yuzu vinegar, and fresh lemongrass. I really love the way this dish turned out and I look forward to making more noodles and maybe some hot ones too!
