Extravagant Dish?...No Question, but You are Totally Worth It!

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Make Extravagant Dish?...No Question, but You are Totally Worth It!

This extravagant dish made with urchin also includes seaweed, sea urchin cream and ossetra caviar, a dish comprised of the ultimate in indulgence. Ask your local fishmonger to order in some sea urchin tongue.  I can't say this with enough importance....timing is everything and using the urchin while it is still a its peak freshness is critical.....A stunning hors d' oeuvre or stellar Sunday Brunch item.

Sea Urchin with Scrambled Eggs and Ossetra Caviar

Serves 2

Total time:  35 minutes

Ingredients

Scrambled Eggs

1 tbsp of unsalted butter

2 eggs, lightly beaten

salt

pepper

Sea Urchin Cream

4 oz of sea urchin

4 oz of double cream, chilled

To Plate

2 slices of ficelle, toasted

A ficelle is a type of French bread loaf, similar to a baguette but much thinner. The word ficelle literally means "string" in French. Made with yeast.

1/4 oz of wakame seaweed

1/8 oz of ossetra caviar (of course you can always use a "type" of caviar available at your grocers at a much less expensive cost.)

1/4 oz of sea urchin 

1 handful of micro cress

Preparation

The Cream
Place the sea urchin in a blender. Blitz on a medium speed adding the chilled cream slowly.

Once all the cream has been incorporated, pass through a fine sieve.

Scrambled Eggs
Melt the butter in a copper pan over a bain-marie. Add the eggs and lightly scramble. Add the sea urchin cream and check the seasoning

Gently warm the sea urchin tongue in a pan. Place the seaweed in the bottom of the bowl and place the scrambled egg on top. Place the warm sea urchin tongue on top of the egg.

Toast the ficille slices at 350°F for 15 minutes until golden brown.

Plating/Presentation

Finish with the caviar, micro herbs and long ficelle crouton placed on the side.

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