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Saturday, February 11, 2006

Recipe - Sea urchin Flan


For The Flan
112g - sea urchin roe
8 - sea urchins, roe and shells reserved separately
8 - eggs
375ml - heavy cream
375ml - milk
salt and pepper to taste
8 - hollow sea urchin shells

For The Clam Stew
84g - sea urchin roe
112g - unsalted butter
250ml - crab stock
12 - clams, steamed and meat reserved
1tsp - fresh minced chervil
salt, pepper and lemon juice to taste

For plating
sea salt
whole star anise
chive oil
sea urchin
roeoscietra caviar
crushed red pepper
minced chives


For the Sea Urchin Flan
In the bowl of a food processor, combine the sea urchin roe and eight individual sea urchin roe. Purée until smooth. Transfer to a bowl and set aside. Rinse the shells under cold water and reserve. In a large bowl, combine the puréed sea urchin roe, eggs, heavy cream and milk. Whisk until well combined and season. Arrange the sea urchin shells in a deep baking pan and fill with the flan mix. In a large baking pan over medium heat, arrange the shells and enough water to come halfway up the sides and maintain at a simmer until the flan is set. Remove from the heat and reserve, keeping warm.

For the Clam Stew
In the bowl of a small food processor fitted with the metal blade attachment, purée the sea urchin roe and butter until well combined. Transfer to a small bowl and set aside in the refrigerator until well chilled. In a medium saucepan, bring the crab stock to a simmer, add the chilled sea urchin butter, and using a hand-held mixer, blend until well combined. Add the clams and chervil, stir to combine and season. Spoon the clam stew on top of the sea urchin flan and reserve, keeping warm.

To serve
Spoon sea salt onto a plate and decorate with seaweed and star anise. Set two sea urchin shells on the plate and drizzle chive oil on top. Set some sea urchin roe over the flan, top with caviar, and sprinkle with crushed red pepper and chives.


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