SEA URCHIN ON TOASTED BRIOCHE
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Vilmos Dohnal
Wesley Schipper
- Sub Category Name
Combo
Main Courses
- Recipe Source Name
Real High Tea 2014/15 Volume 2
Ingredients
Sea Buckthorn- 250g sea buckthorn
- 200g honey
- 100g sherry vinegar
- 2 vanilla pods
- 3 egg yolks
- 10g Dijon mustard
- Squeeze of lemon
- 250g of sea buckthorn purée
- Salt
- Vegetable oil
Methods and Directions
Sea urchin- Cut the sea urchin open using a scissor.
- Remove from the shell, clean it with a soft brush. Do not rinse in water.
- Serve right away after cleaning or store in freezer.
- Warm the honey with the sherry vinegar and vanilla in a saucepan. Then add the sea buckthorn.
- Cook at 60C for 10 minutes.
- Reserve the nicest pieces for presentation
- Place the rest of the sea buckthorn in Robot-Coupe, blend it and then sieve it.
- Whisk egg yolks with all the ingredients, except the vegetable oil.
- Slowly pour the oil into the mix. Check seasoning at the end.
- Set the fennel in ice water for 3 minutes.
- Dry on paper towel.
- Toast the brioche right before serving.
- Make sure it has a nice golden brown colour.
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ALL RIGHTS RESERVED © 2024 Dilmah Recipes| Dilmah Ceylon Tea Company PLC Printed From teainspired.com/dilmah-recipes 13/05/2024
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