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.
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Denne historien er fra February - March 2021-utgaven av Epicure Magazine.
Start din 7-dagers gratis prøveperiode på Magzter GOLD for å få tilgang til tusenvis av utvalgte premiumhistorier og 9000+ magasiner og aviser.
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