Steam the peas and potatoes in a preheated combination steamer at 99°C in steam mode and 70% fan speed: 7 minutes for the peas, then quench immediately (shock cooler), 40 minutes for the potatoes. It is recommended to use the insert timer for this dish. Chop the peas finely and cut the potatoes into very fine cubes. Now mix all the ingredients carefully and season to taste. Serve either in a glass or serving ring. Cardamom + sea salt: Using a mortar, process everything into a fine spice mixture. Grilled Tomino: Brush the cheese with oil and let it rest briefly, meanwhile preheat the combi steamer to 225°C in the combi steam mous and 70% fan speed with 20% humidity, with a smooth coated grill plate. Then grill the cheese on this plate for 2 minutes. Then take it out of the combi steamer, put it on the tartare and season with the cardamom sea salt. Sepia Chips: Mix everything together well. Now put it on the coated hot grill plate and let it bake for a maximum of 1 minute in the same program as before, then place it on a kitchen towel and let it rest.