Sweet Corn and Sea Urchin
Serves 10.
Prep time 2 hours
Cook time 30 minutes
Feuille de brick tuile
• 10pcs Feuille de brick pastry
• 50g Unsalted Butter
• 50g Honey
1. Mix honey and butter well. Spread between Feuille pastry, for a total of 3 layers.
2. Place on desired mould and bake in combi oven at 160 degree celsius till golden brown, for 7 to 10 minutes.
Sweet corn purée
• 1kg Good quality frozen sweet corn
• 300g Salted butter
• 300g Milk
1. Sweat butter with sweet corn, then slow-cook for 1 hour till soft.
2. Add milk, purée and then finely sieve.
Sea urchin
• 300g Good quality bafun sea urchin
• 3g Sea salt
• 1 no. Sudachi
1. Season sea urchin with salt and sudachi zest.
Assembly: Place the sea urchin, edible flower and herb on the Feuille de brick.
Onion, oyster, Oscietra Prestige caviar
Serves 10.
Prep time 1 hour.
Cook time 1 hour
Oyster tartare
• 100g Oscietra Prestige caviar - Chef Jason’s selection
• 10 nos Perle noir oyster no 1
• 100g Cevennes onion
• 20g Yuzu kosho
• 1 nos Lemon zest
• 150g Creme fraiche
• 50g Chive
1. Mix together all ingredients above.
この記事は Epicure Magazine の February - March 2021 版に掲載されています。
7 日間の Magzter GOLD 無料トライアルを開始して、何千もの厳選されたプレミアム ストーリー、9,000 以上の雑誌や新聞にアクセスしてください。
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この記事は Epicure Magazine の February - March 2021 版に掲載されています。
7 日間の Magzter GOLD 無料トライアルを開始して、何千もの厳選されたプレミアム ストーリー、9,000 以上の雑誌や新聞にアクセスしてください。
すでに購読者です? サインイン
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