Great British Chefs: Sea urchin with scrambled eggs and osetra caviar
Ingredients:
Scrambled Eggs
- 5g of unsalted butter
- 2 eggs, lightly beaten
- salt
- pepper
- 100g of sea urchin tongue
- 100ml of double cream, chilled
To Plate
- 2 slices of ficelle, toasted
- 8g of wakame seaweed
- 4g of osetra caviar
- 5g of sea urchin tongue
- 1 handful of micro cress
Directions:
- To make 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
- To finish, melt the butter in a copper pan over a bain-marie. Add the egg mix 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 170°C for 16 minutes until golden brown
- Finish with the caviar, micro herbs and long ficelle crouton placed on the side
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Recipe by: Gary Jones
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